Mongolian Beef Bowls
This is a great meal for the whole family!
Prep Time25 minutes mins
Cook Time8 minutes mins
Total Time33 minutes mins
Servings: 2
Calories: 633kcal
- 5 Ounces steak
- 1 ½ teaspoon soy sauce
- ½ teaspoon olive oil
- 2 Cloves garlic minced
- ½ tablespoon cornstarch and ¼ cup cornstarch
- 1/4 cup vegetable oil
- ¼ teaspoon ginger minced
- ¼ Cup water
- 2 Tsps brown sugar
- ½ Green onion sliced
On the side:
- 1 Cup cooked rice
- ½ Avocado sliced
- 2 Tbsps green avocado sauce
- ¼ Carrot grated
- Coriander leaves
Slice the steak against the grain into 1-inch slices. Mix with ½ teaspoon soy sauce, olive oil, half the garlic, and ¼ tablespoon cornstarch, marinate the steak for at least 20 minutes and as long as 8 hours. Coat the steak slices with the remaining cornstarch.
Heat some vegetable oil in a pan or wok at medium high. Cook the steak for 1 minute and then turn the slices and cook for 20 seconds. Remove the steak and let it dry in a bowl with paper towel. Drain almost all the vegetable oil from the pan leaving around 1 tbsp, add the ginger and remaining soy sauce and cook for 10 seconds, add the remaining garlic, water, and brown sugar. Stir until the sugar dissolves and simmer for 1 ½ minutes, add the green onion and steak slices and stir fry for 1 minute.
Fill a bowl with the rice and top with the Mongolian beef, coriander leaves, avocado slices, grated carrot, and green avocado sauce.
Calories: 633kcal | Carbohydrates: 36g | Protein: 18g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 43mg | Sodium: 303mg | Potassium: 557mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1377IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 2mg