Description
This sweet-and-savory Mongolian beef is next-level. Think tender steak, caramelized sauce, and stir-fried veggies over fluffy rice — all meal-prep ready and macro-friendly. It’s got flavor, fire, and fuel. You’re not just eating clean — you’re eating smart.
Ingredients
24 oz top sirloin or flank steak, thinly sliced
2 tbsp cornstarch (24g)
2 red bell peppers, sliced
1 large yellow onion, sliced
4 cups cooked white rice (or jasmine rice)
1 tbsp sesame oil or avocado oil
2 tsp garlic, minced
1 tsp fresh ginger, grated
Mongolian Sauce (mix together):
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce
2 tbsp brown sugar or sugar-free sweetener
1 tbsp rice vinegar
1/2 tsp red pepper flakes (adjust to heat preference)
Optional twist: splash of orange juice or zest for citrusy kick
Optional Garnishes:
Sliced green onions
Sesame seeds
Chili oil drizzle
Cucumber ribbons or shredded cabbage for crunch
Instructions
Prep the Steak:
Toss steak slices with cornstarch until evenly coated. Let sit for 5–10 minutes for a crispy edge.
Sear the Steak:
In a large skillet over medium-high heat, add sesame oil. Cook steak in batches until browned and slightly crispy. Remove and set aside.
Sauté Veggies:
In the same pan, sauté onions and bell peppers until just softened, about 3–4 minutes.
Make the Sauce:
Add garlic and ginger, then pour in the Mongolian sauce mixture. Simmer for 2–3 minutes until thickened slightly.
Combine Everything:
Return steak to the pan. Toss to coat in sauce. Let simmer 1–2 more minutes until glossy and sticky.
Serve or Meal Prep:
Spoon over rice and top with garnishes. Let cool before sealing containers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 540 / Serving
- Fat: 18g / Serving
- Carbohydrates: 50g / Serving
- Protein: 40g / Serving