Easy Mongolian Beef Bowls that come together quickly and easily! Full of flavor and guaranteed to wow your taste buds, as well as rival the traditional PF Changs takeout dish! Beef is tender on the inside, with delicious, crispy seared edges on the outside. Served with sautéed bell peppers and green onions, as well as steamed broccoli and cauliflower rice.
1lbsirloin steak, sliced against the grain in 1/4 inch thick strips
salt and pepper, to taste
1tbsparrowroot, or cornstarch
2tbspavocado oil, or any high-heat oil
2/3cupcoconut aminos, or low-sodium soy sauce
1/2cupunsalted chicken broth
1 1/2tsplightly dried ginger
3clovesgarlic, 1 1/2 tsp minced
1tbspfish sauce*SEE NOTES
212 oz bagsfrozen cauliflower rice, cooked
1red bell pepper, thinly sliced
1tbspavocado oil, or any high-heat oil
4green onions/scallions, sliced into 1 or 2 inch strips
2cupsbroccoli florets, bite-size florets
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.
I recommend cooking with unsalted or low-sodium products so that you are able to control the amount of sodium that goes into the dish.Cornstarch vs. arrowroot: Both will work well to coat the beef, as well as thicken the sauce. Use arrowroot for keto-friendly dishes. - 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.