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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!

Mongolian Beef Bowls

Elevate your dinner game with these delicious Mongolian Beef Bowls! This recipe features tender beef coated in a savory sauce, served over fluffy jasmine rice, making it perfect for any weeknight meal. With simple ingredients and easy steps, you'll impress your family in just 30 minutes. Ready to cook up a storm? Click through to get the full recipe and start your cooking adventure today!
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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)

Instructions
 

Prepare the Steak: In a bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. This will help to tenderize the meat.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

      Sauté Aromatics: In a large skillet, heat vegetable oil over medium-high heat. Add the white parts of the chopped green onions, garlic, and ginger. Sauté for about 1 minute until fragrant.

        Cook the Beef: Increase the heat to high and add the cornstarch-coated beef to the skillet. Cook for about 3-4 minutes until browned on all sides.

          Make the Sauce: In a small bowl, mix together soy sauce, brown sugar, rice vinegar, and sesame oil. Pour this mixture over the beef in the skillet, stirring to coat the beef well. Let simmer for another 2-3 minutes until the sauce thickens slightly.

            Finishing Touches: Season with salt and pepper to taste. Stir in the green parts of the chopped green onions and remove from heat.

              Assemble the Bowls: In serving bowls, place a generous scoop of jasmine rice. Top with the Mongolian beef mixture and drizzle with any leftover sauce from the skillet.

                Garnish: Sprinkle sesame seeds on top for added flavor and texture.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Use vibrant bowls for serving to enhance the visual appeal. Pair with chopsticks for an authentic touch!