Mongolian Beef Bowls Quick and Easy Weeknight Meal

September 21, 2025 by Hazel

Looking for a quick and easy weeknight meal? Mongolian Beef Bowls are your answer! This dish packs bold flavors and can be made in under 30 minutes. You’ll love the tender beef, fluffy rice, and savory sauce. Plus, it’s easy to customize with your favorite veggies or spices. Let’s dive into the recipe and transform your weeknight dinner routine!

Ingredients

Main Ingredients for Mongolian Beef Bowls

To make Mongolian beef bowls, you will need these key ingredients:

1 lb flank steak, thinly sliced against the grain
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 green onions, chopped (white and green parts separated)
3 cloves garlic, minced
1-inch piece ginger, grated
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 cup jasmine rice
2 cups water
Salt and pepper to taste
Sesame seeds for garnish (optional)

These ingredients blend well to create a tasty and filling meal. The flank steak gives you good flavor and tenderness. The soy sauce, brown sugar, and sesame oil make a rich sauce that coats the beef nicely.

Optional Garnishes and Additions

You can add a few fun touches to your bowls:

Sesame seeds for crunch
Extra green onions for brightness
Chopped cilantro for fresh flavor
Crushed red pepper for heat

These garnishes add color and flavor. They make the dish look and taste even better.

Ingredient Substitutions

If you need to swap out some ingredients, here are a few ideas:

Use chicken or tofu instead of flank steak for different proteins.
Swap jasmine rice for brown rice or white rice based on what you like.
Use tamari or coconut aminos if you need a gluten-free soy sauce.
Substitute honey for brown sugar if that’s what you have on hand.

These substitutions keep the spirit of the dish while fitting your needs. Don’t hesitate to adjust based on what you have!

Step-by-Step Instructions

Preparation of Flank Steak

Start by slicing the flank steak thinly against the grain. This helps it stay tender. Place the sliced beef in a bowl and add the cornstarch. Toss until the meat is well-coated. This step is key for a nice texture.

Cooking the Jasmine Rice

Rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This removes excess starch. In a saucepan, combine the rinsed rice with 2 cups of water. Bring it to a boil. Once boiling, lower the heat, cover, and simmer for 15 minutes. When done, fluff the rice with a fork and set it aside.

Sautéing Aromatics and Beef

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the white parts of the chopped green onions, garlic, and grated ginger. Sauté for about 1 minute until fragrant. Now, increase the heat to high and add the beef. Cook for 3-4 minutes until browned all over.

Making the Mongolian Sauce

In a small bowl, mix together the soy sauce, brown sugar, rice vinegar, and sesame oil. Pour this sauce over the beef in the skillet. Stir well to coat the meat. Let it simmer for another 2-3 minutes. The sauce should thicken slightly.

Assembling the Bowls and Garnishing

Season the beef mixture with salt and pepper to taste. Stir in the green parts of the chopped green onions. To serve, take a bowl and add a generous scoop of jasmine rice. Top it with the Mongolian beef and drizzle with any remaining sauce. For a finishing touch, sprinkle sesame seeds on top for flavor and texture.

Tips & Tricks

How to Achieve Tender Beef

To make your beef tender, start with flank steak. Slice it thin against the grain. This method cuts the muscle fibers short, making each bite easy to chew. Toss the slices in cornstarch. This step helps lock in juices while cooking. Let the beef sit for a few minutes after coating. This allows time for the cornstarch to work its magic, giving you that tender texture we all love.

Best Rice Cooking Techniques

For the best jasmine rice, rinse it under cold water. This removes excess starch and helps the rice cook evenly. Use a 1:2 ratio of rice to water. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. Afterward, fluff the rice with a fork. This keeps it light and fluffy, perfect for your Mongolian beef.

Enhancing Flavor with Aromatics

Aromatics are key to rich flavor. Start by sautéing the white parts of green onions, garlic, and ginger. Use medium-high heat and watch closely so they don’t burn. Cook them for about one minute until fragrant. This step builds a strong flavor base for your dish. You can also add a splash of sesame oil for extra depth. The aroma will fill your kitchen and get everyone excited for dinner!

Variations

Vegetarian or Vegan Options

You can make Mongolian Beef Bowls plant-based. Use tofu or tempeh instead of beef. Press tofu to remove extra water. Then, cut it into cubes. Sauté the tofu until golden brown. Make the sauce the same way you would. Toss the tofu in the sauce and serve over rice. This keeps the flavor while being meat-free.

Alternative Proteins for the Dish

If you want to switch up the protein, try chicken or pork. Slice the chicken or pork thinly like you would the beef. Cook them in the same way. You can also use shrimp for a seafood twist. Just be careful not to overcook shrimp; they only need a few minutes.

Spicy Mongolian Beef Bowls

To add a kick to your Mongolian Beef, include red pepper flakes or sriracha. Mix these into the sauce for heat. You can also add sliced jalapeños when you cook the beef. This gives a nice balance of sweet and spicy. Adjust the amount to suit your taste.

Storage Info

Storing Leftover Mongolian Beef Bowls

You can store leftover Mongolian beef bowls in an airtight container. Let them cool completely before sealing. This helps keep the flavors fresh. They can last in the fridge for up to three days. Make sure to keep the rice and beef separate if possible. This prevents the rice from getting soggy.

Reheating Tips for Best Results

To reheat, use a microwave or a pan on the stove. If using a microwave, place the food in a bowl. Add a splash of water to keep it moist. Cover the bowl to trap steam. Heat in 30-second intervals until hot. If using a pan, add a little oil and heat over medium heat. Stir often to warm evenly.

Freezing Instructions

You can freeze Mongolian beef bowls for longer storage. Place the cooled beef and rice in freezer-safe bags. Remove as much air as possible. They can last for up to three months in the freezer. When you’re ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste.

FAQs

What is the origin of Mongolian Beef?

Mongolian beef is not from Mongolia. It comes from Chinese-American cuisine. The dish features tender beef and sweet soy sauce. It is popular in many Chinese restaurants. The name is a nod to the flavors from Mongolia’s past.

Can I make Mongolian Beef in advance?

Yes, you can make Mongolian beef ahead of time. Prepare the beef and sauce, then store them in the fridge. Reheat them on the stove before serving. This makes weeknight meals easier and faster. Just cook the rice fresh for best taste.

What side dishes pair well with Mongolian Beef Bowls?

Several side dishes go great with Mongolian beef. Here are some ideas:

Steamed broccoli
Stir-fried vegetables
Wonton soup
Egg rolls

These dishes add color and flavor to your meal.

Is there a gluten-free version of this recipe?

Yes, you can make this dish gluten-free. Use tamari instead of soy sauce. Tamari has a similar taste and is gluten-free. Check other ingredients for gluten content as well. Enjoy a tasty, gluten-free Mongolian beef bowl.

Mongolian Beef Bowls are easy and fun to make. We covered the main ingredients and how to cook them well. I shared tips for tender beef and cooking rice perfectly. Variations allow for personal touches, like vegetarian options or spicy twists. Plus, knowing how to store leftovers means you can enjoy these bowls later. This dish is tasty and flexible for all eaters. Get creative and enjoy every bite!

$To make Mongolian beef bowls, you will need these key ingredients: - 1 lb flank steak, thinly sliced against the grain - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 4 green onions, chopped (white and green parts separated) - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1/4 cup soy sauce - 1/4 cup brown sugar - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 cup jasmine rice - 2 cups water - Salt and pepper to taste - Sesame seeds for garnish (optional) These ingredients blend well to create a tasty and filling meal. The flank steak gives you good flavor and tenderness. The soy sauce, brown sugar, and sesame oil make a rich sauce that coats the beef nicely. You can add a few fun touches to your bowls: - Sesame seeds for crunch - Extra green onions for brightness - Chopped cilantro for fresh flavor - Crushed red pepper for heat These garnishes add color and flavor. They make the dish look and taste even better. If you need to swap out some ingredients, here are a few ideas: - Use chicken or tofu instead of flank steak for different proteins. - Swap jasmine rice for brown rice or white rice based on what you like. - Use tamari or coconut aminos if you need a gluten-free soy sauce. - Substitute honey for brown sugar if that’s what you have on hand. These substitutions keep the spirit of the dish while fitting your needs. Don’t hesitate to adjust based on what you have! Start by slicing the flank steak thinly against the grain. This helps it stay tender. Place the sliced beef in a bowl and add the cornstarch. Toss until the meat is well-coated. This step is key for a nice texture. Rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This removes excess starch. In a saucepan, combine the rinsed rice with 2 cups of water. Bring it to a boil. Once boiling, lower the heat, cover, and simmer for 15 minutes. When done, fluff the rice with a fork and set it aside. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the white parts of the chopped green onions, garlic, and grated ginger. Sauté for about 1 minute until fragrant. Now, increase the heat to high and add the beef. Cook for 3-4 minutes until browned all over. In a small bowl, mix together the soy sauce, brown sugar, rice vinegar, and sesame oil. Pour this sauce over the beef in the skillet. Stir well to coat the meat. Let it simmer for another 2-3 minutes. The sauce should thicken slightly. Season the beef mixture with salt and pepper to taste. Stir in the green parts of the chopped green onions. To serve, take a bowl and add a generous scoop of jasmine rice. Top it with the Mongolian beef and drizzle with any remaining sauce. For a finishing touch, sprinkle sesame seeds on top for flavor and texture. To make your beef tender, start with flank steak. Slice it thin against the grain. This method cuts the muscle fibers short, making each bite easy to chew. Toss the slices in cornstarch. This step helps lock in juices while cooking. Let the beef sit for a few minutes after coating. This allows time for the cornstarch to work its magic, giving you that tender texture we all love. For the best jasmine rice, rinse it under cold water. This removes excess starch and helps the rice cook evenly. Use a 1:2 ratio of rice to water. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. Afterward, fluff the rice with a fork. This keeps it light and fluffy, perfect for your Mongolian beef. Aromatics are key to rich flavor. Start by sautéing the white parts of green onions, garlic, and ginger. Use medium-high heat and watch closely so they don’t burn. Cook them for about one minute until fragrant. This step builds a strong flavor base for your dish. You can also add a splash of sesame oil for extra depth. The aroma will fill your kitchen and get everyone excited for dinner! {{image_2}} You can make Mongolian Beef Bowls plant-based. Use tofu or tempeh instead of beef. Press tofu to remove extra water. Then, cut it into cubes. Sauté the tofu until golden brown. Make the sauce the same way you would. Toss the tofu in the sauce and serve over rice. This keeps the flavor while being meat-free. If you want to switch up the protein, try chicken or pork. Slice the chicken or pork thinly like you would the beef. Cook them in the same way. You can also use shrimp for a seafood twist. Just be careful not to overcook shrimp; they only need a few minutes. To add a kick to your Mongolian Beef, include red pepper flakes or sriracha. Mix these into the sauce for heat. You can also add sliced jalapeños when you cook the beef. This gives a nice balance of sweet and spicy. Adjust the amount to suit your taste. You can store leftover Mongolian beef bowls in an airtight container. Let them cool completely before sealing. This helps keep the flavors fresh. They can last in the fridge for up to three days. Make sure to keep the rice and beef separate if possible. This prevents the rice from getting soggy. To reheat, use a microwave or a pan on the stove. If using a microwave, place the food in a bowl. Add a splash of water to keep it moist. Cover the bowl to trap steam. Heat in 30-second intervals until hot. If using a pan, add a little oil and heat over medium heat. Stir often to warm evenly. You can freeze Mongolian beef bowls for longer storage. Place the cooled beef and rice in freezer-safe bags. Remove as much air as possible. They can last for up to three months in the freezer. When you're ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. Mongolian beef is not from Mongolia. It comes from Chinese-American cuisine. The dish features tender beef and sweet soy sauce. It is popular in many Chinese restaurants. The name is a nod to the flavors from Mongolia's past. Yes, you can make Mongolian beef ahead of time. Prepare the beef and sauce, then store them in the fridge. Reheat them on the stove before serving. This makes weeknight meals easier and faster. Just cook the rice fresh for best taste. Several side dishes go great with Mongolian beef. Here are some ideas: - Steamed broccoli - Stir-fried vegetables - Wonton soup - Egg rolls These dishes add color and flavor to your meal. Yes, you can make this dish gluten-free. Use tamari instead of soy sauce. Tamari has a similar taste and is gluten-free. Check other ingredients for gluten content as well. Enjoy a tasty, gluten-free Mongolian beef bowl. Mongolian Beef Bowls are easy and fun to make. We covered the main ingredients and how to cook them well. I shared tips for tender beef and cooking rice perfectly. Variations allow for personal touches, like vegetarian options or spicy twists. Plus, knowing how to store leftovers means you can enjoy these bowls later. This dish is tasty and flexible for all eaters. Get creative and enjoy every bite!$