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Two mongolian beef bowls with ingredients separated in stainless steel bowls with chopsticks on the side all on a wooden cutting board

Mongolian Beef Bowl

This is such a fun take on Mongolian Beef! It's gluten-free, with healthy veggies and a lighter sauce so you can enjoy even more of it!
5 from 4 votes
Prep Time 15 minutes
Cook Time 50 minutes
Marinating Time 6 hours
Total Time 7 hours 5 minutes
Course Main Course
Cuisine Asian, Beef, gluten free, Refined-Sugar Free
Servings 3 servings

Ingredients
  

  • 1 cup uncooked long grain brown or white rice (2 cups cooked)
  • 1 lb London broil (or beef chuck)
  • 1 tablespoon olive oil

For the Sauce

  • 5-6 tablespoon liquid aminos or soy sauce *See Note 1
  • 1 teaspoon grated ginger (I grate mine from frozen)
  • 3 ½ teaspoon blackstrap molasses
  • 1 teaspoon maple syrup *See Note 2
  • 1 ½ tablespoon minced garlic (or up to 2 tablespoon)
  • 6 tbsp water
  • 1 teaspoon arrowroot powder (or cornstarch)

For the Vegetables

  • 1 ½ -2 cups julienned carrots
  • 5-6 cups beet greens (cut off 1 inch below base of leaves)
  • ¼ cup water

Instructions
 

Marinate the Beef

  • Slice beef thin against the grain.
    In a small bowl combine all ingredients for the marinade and mix well. Add beef and the marinade to a shallow dish with a lid and refrigerate for 6-8 hours. If you really don't have time for marinating it that long, aim for at least 1-2 hours.

Cooking the Rice

Cooking the Meat

  • Heat a large skillet (cast iron preferred) to medium heat with 1 tablespoon olive oil.
    Remove meat from the marinade, letting juices drip off back into the bowl. Set marinade aside to use later.
    Cook for about 3 minutes per side or until nicely browned. Remove meat from the pan, keeping juices in the pan, and reduce heat to low-medium. Finely chop the meat using a butcher knife and set aside.

Make the Sauce

  • Using the original marinade you set aside, add arrowroot powder and whisk. Add this marinade to the hot skillet and combine. Cook while stirring often until it thickens. Return the chopped meat into the skillet and mix together until it's heated through. Remove from heat and keep covered.

Cooking the Vegetables

  • Using a large skillet, add water and heat to low-medium. Once hot, add carrots and beet greens and sauté for about 6-8 minutes. Keeping a lid on the pan will shorten cook time but just watch to make sure they don't overcook. Immediately remove from heat and transfer to another bowl to stop the cooking.

Put it All Together

  • Choose serving dishes and portion out rice, beef, and veggies and drizzle any remaining sauce. Enjoy!

Notes

*Note 1: If you're wanting lower sodium you can easily decrease the liquid aminos to 4-5 tbsp, then slowly add more to taste. Just know that it will taste different cold than after it's heated (the salt comes out stronger after heated). If you feel like it's still too much salt, just add a teaspoon of water at a time to balance it out.
*Note 2: If you don't want this sauce as sweet you can decrease the maple syrup, or start lower and slowly add in more to taste. Same as stated above for the liquid aminos, the flavors will be stronger once heated so taste once heated, not before when cold.
Keyword Mongolian Beef Bowl, Mongolian Beef Marinade
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