These Easy Mongolian Beef Bowls are a healthy remake of the popular PF Chang’s classic takeout dish! Tender steak cooked to perfection: juicy and tender throughout with crispy seared edges, coated in a savory, slightly sweet, sauce.
Served with cauliflower rice and vegetables, each bowl is bursting full of flavor, super simple to make, and guaranteed to be your new favorite homemade takeout dish at under 370 calories per bowl!!
This recipe is keto, low-carb, gluten-free, paleo, and healthy!
GUILT-FREE MONGOLIAN BEEF
Are you a fan of PF Chang’s popular Mongolian Beef recipe but not a fan of the guilt that follows post-indulgence? Perhaps it’s time you tried this Easy Mongolian Beef Bowls recipe! It is full of the same flavors of the traditional Mongolian Beef dish, but lower on carbs, calories, sodium, and sugar.
Let’s be honest, the original recipe is pretty amazing. It’s one of those takeout dishes that you consider a treat or indulgence. Much like sweet n’ sour chicken, pizza, or tacos. But dishes like that always come with some form of guilt or heavy tummy feeling. Right? You loved indulging while you were in the moment, but now the moment has passed and you tell yourself you’ll be better tomorrow.
Whether you’re agreeing in your head or not while you read this – we have all been there. My husband and I often have such similar thoughts, comments, and feelings about our post-indulgences. Always with a promise to get back on track and be better tomorrow.
But why not find a way around that? Why not enjoy those indulges without the guilt that follows? That’s what this recipe (and a majority of my recipes on With Peanut Butter on Top are) is about: finding ways to enjoy the simple pleasures in life without the after effect.
So put those stretchy pants away and bust out the skillet. Learn to make healthy alternatives, like this Easy Beef Mongolian Bowls recipe, right at home. This will not only save you on the extra calories, but also save you some money, too!
This is where it’s a win-win!!
INGREDIENTS NEEDED FOR THIS EASY MONGOLIAN BEEF BOWLS RECIPE
- STEAK: I recommend sirloin steak for additional flavor, but traditional Mongolian recipes call for flank steak, which is cheaper and can be sliced very thin. Perfect for stir fry meals!
- CAULIFLOWER RICE: You can buy it frozen and heat it up either in the microwave or on the stovetop. Or make cauliflower rice easily at home!
- Veggies: red bell pepper, broccoli, green onions
- Avocado oil (or olive oil)
- Arrowroot (or cornstarch – used in stir fry meals on the meat)
- Coconut aminos (or low-sodium soy sauce) coconut aminos is gluten-free or you can find a gluten-free soy sauce!
- Chicken broth (I recommend low-sodium or unsalted)
- Lightly dried ginger (or freshly grated)
- Minced garlic
- Fish sauce
- Garnishments: sesame seeds and/or red pepper flakes
COOKING TIPS AND TRICKS!
- Slicing the beef: When slicing the steak, be sure to slice it against the grain. This helps to keep the meat tender while cooking. You want the slices to be around 1/4 inch thick. Or slice to your preference.
- Pan size: I recommend using a large skillet or nonstick pan. Be sure to work in batches when searing the steak. This helps to not only ensure that it is cooking evenly, but that it also gets those delicious crisp edges.
- Cornstarch or arrowroot: Depending on your dietary preferences, you can use either one to coat the meat and thicken the sauce (if needed). Keto-approved thickener would be arrowroot.
- Fish sauce: There are several different brands/variations out there. Some brands will contain sugar and other ingredients. Be sure to look at the ingredients label! If you’re looking for a keto-friendly fish sauce, look for one that contains anchovy and seat salt only (such as Red Boat).
- Sauce: I find that the cornstarch (or arrowroot) that is used to coat the beef works as a great thickener for the sauce, even after the steak has been cooked. But if you cook the sauce down and find it’s not thick enough to your liking, I recommend adding 1/2-1 tsp of cornstarch (or arrowroot) to 1 tbsp of water. Mix and add it slowly to the sauce, stirring and cooking to thicken slightly.
But I do recommend allowing it to cook down a bit to see if it needs thickened. Patience!
WHAT TO SERVE WITH MONGOLIAN BEEF
Traditional Mongolian beef is served with/over steamed or fried rice. For a lighter, healthier, and lower-carb option, I recommend substituting with cauliflower rice and steamed vegetables!
LOVE THIS RECIPE? TRY THESE!
- Date Night Chicken Florentine
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- Roasted Red Pepper Rigatoni
- Easy Chicken Taco Bowls
- Lemon Garlic Butter Scallops with Cauliflower Risotto
- Sweet Sriracha Chicken Bowls
Easy Mongolian Beef Bowls
- 1 lb sirloin steak, (sliced against the grain in 1/4 inch thick strips)
- salt and pepper, (to taste)
- 1 tbsp arrowroot, (or cornstarch)
- 2 tbsp avocado oil, (or any high-heat oil)
- 2/3 cup coconut aminos, (or low-sodium soy sauce)
- 1/2 cup unsalted chicken broth
- 1 1/2 tsp lightly dried ginger
- 3 cloves garlic, (1 1/2 tsp minced)
- 1 tbsp fish sauce (*SEE NOTES)
- 2 12 oz bags frozen cauliflower rice, (cooked)
- 1 red bell pepper, (thinly sliced)
- 1 tbsp avocado oil, (or any high-heat oil)
- 4 green onions/scallions, (sliced into 1 or 2 inch strips)
- 2 cups broccoli florets, (bite-size florets)
- sesame seeds
- red pepper flakes
- Place the sliced steak into a ziplock bag. Season with salt and pepper, to taste. Seal and toss to coat. Add the arrowroot (or cornstarch), seal the bag, and toss to thoroughly coat the beef.
- Place a medium pot of water over high heat and bring it to a boil.Once boiling, add the broccoli florets and cook 8-10 minutes, checking tenderness with a fork. The fork should be able to pierce into the broccoli. Remove and drain.
- While the pot of water is coming to a boil, place a large, deep nonstick skillet over medium-high heat. Add 1 tablespoon of avocado oil. Once the oil is hot, add the bell pepper slices.Sauté for 2 minutes. Add the chopped scallions and sauté for an additional 1-2 minutes. Remove to a plate and cover to keep warm.
- To the hot skillet, add 2 tablespoons of avocado oil for the steak. Once heated, add the steak slices. You may need to work in batches, depending on how large your skillet is. It's important to cook the steak spaced out to evenly cook and sear the outside.
- Pan fry until the edges start to crisp and the meat browns - approximately 1 1/2 to 2 minutes, then flip to sear the other side for 30 seconds to 1 minute. Remove the beef to the same plate as the peppers and cover to keep warm.
- To the skillet, add the ginger and garlic. Cook for 1 minute.
- Pour in the coconut aminos, fish sauce, and chicken broth. Stir to mix, scraping along the bottom of the pan to remove any brown bits that may be sticking to the pan.
- Once the sauce has been brought to a boil, add the steak back to the pan to cook while the sauce thickens. About 4-5 minutes. *SEE NOTES BELOW
- Serve over cooked cauliflower rice with steamed broccoli and the sautéed peppers and onions. Garnish with red pepper flakes and sesame seeds.
- Don't cook the sauce for too long to thicken. If after 2-3 minutes the sauce is not thick enough for your preference, combine 1/2-1 tsp of cornstarch/arrowroot to 1 tbsp of water. Mix well and then pour into the sauce, stir, and allow to thicken. Use sparingly, as you don't want too thick of a sauce. The cornstarch/arrowroot that coats the beef will thicken the sauce as it cooks down. Coconut aminos: (keto-friendly & gluten-free) You can swap this for regular or low-sodium soy sauce. Fish sauce: Keto-friendly: be sure to read the ingredients label. It should say anchovy and sea salt only. Non-keto: Thai Kitchen makes a delicious version! Oil: If you don't have avocado oil, use an oil that works well with medium-high to high heat, such as: almond oil, canola oil, coconut oil, grapeseed, etc.