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20-minute Mongolian Beef and Rice Bowls

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5 from 1 review

These 20-minute Mongolian Beef and Rice Bowls are a must-make recipe! Such a delicious and easy dinner idea made with pantry staples.

Ingredients

Scale

Mongolian beef:

  • 1/2 tablespoon olive oil
  • 1 small shallot
  • 1 lb ground beef (I did 85% lean but any works!)
  • 2 teaspoons minced ginger or do 1 teaspoon ground ginger
  • 1/2 cup coconut aminos
  • 3 tablespoons hoisin sauce
  • 2 tablespoons arrowroot flour, tapioca flour or corn starch
  • Sea salt and black pepper to taste
  • Optional: red pepper flakes
  • 4 green onions, sliced into 1–2 inch pieces

Beef bone broth rice:

Instructions

For the beef bone broth rice:

  1. Add the broth to a medium pot and bring to a low boil
  2. Add in the rice and stir then cover and simmer on low for 20 minutes until rice is fully cooked

Make the Mongolian Beef:

  1. Warm a large skillet with medium heat and add olive oil and shallots
  2. Cook shallots for a few minutes then add the ground beef and mix in the ginger
  3. Cook over medium-high heat, until beef is crumbled and cooked through (drain any fat if desired)
  4. Add in the coconut aminos and hoisin sauce into ground beef mixture followed by the tapioca or arrowroot flour (mixing very well!)
  5. Cook for about 2 to 3 minutes to blend flavors and have the sauce thicken a bit
  6. Season with red pepper flakes, black pepper and green onions
  7. Serve with rice and enjoy!

Notes

*Store in fridge for 5 days. Reheat beef with splash of bone broth or water if it is coagulated

  • Author: Rachel

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