Description
A delicious and flavorful recipe for Mongolian Barbecue Beef Bowls, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup broccoli florets
- 1 cup bell peppers, sliced (any color)
- 1 cup carrots, julienned
- 2 green onions, sliced
- 4 cups cooked rice (white or brown)
- Sesame seeds for garnish (optional)
Instructions
- In a medium bowl, combine the soy sauce, hoisin sauce, sesame oil, garlic, and ginger. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for about 3-4 minutes, stirring frequently, until browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the broccoli, bell peppers, and carrots. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
- Return the cooked beef to the skillet with the vegetables and toss to combine. Cook for an additional 2 minutes to heat through.
- Serve the beef and vegetable mixture over a bed of cooked rice. Garnish with sliced green onions and sesame seeds if desired.
Notes
- For a spicier version, add red pepper flakes or sliced jalapeños to the stir-fry.
- You can substitute the flank steak with chicken, shrimp, or tofu for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 0g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 0mg