Healthy Mongolian Beef Bowls
Easy and healthy Mongolian Beef Recipe with a sweet and savory paleo Mongolian sauce. Thinly sliced beef and lots of veggies in a flavor-packed sauce, ready in under 30 minutes. Serve with cauliflower rice for a lower-carb take-out style meal the whole family will love.
This easy recipe comes together in under 30 minutes and is loaded with veggies to make it a healthier option than the traditional Mongolian Beef. This recipe uses less sugar in the Mongolian sauce than traditional recipes, which you really don’t notice, but your waistline will thank you.
You can add even more vegetables if you want, I would suggest snap peas, edamame, and bok choy if you want to add even more freshness and veggies to the mix.
This is the perfect recipe to make when petite sirloin steak is on sale at Safeway. Thinly slice the beef for quick pan-searing for a delicious dinner in under 30 minutes.
Ingredients in Healthy Mongolian Beef recipe
- 1 – 1 1/2 lbs. petite sirloin steak, thinly sliced
- 1/4 cup cornstarch
- 2 – 4 tablespoons olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 carrot, grated
- 1/2 lb. green beans, cut into thirds
- 5 green onions, sliced on the bias – white and green parts divided
- 1-inch knob of ginger, sliced into matchstick pieces
Sauce
- 4 garlic cloves, minced
- 1/4 – 1/3 cup of coconut sugar (may sub brown sugar)
- 1/3 cup water
- 1/3 cup low-sodium soy sauce, coconut aminos or tamari
- 1/2 tablespoon garlic chili sauce or Sriracha
Cauliflower Rice for serving
How to Make Healthier Mongolian Beef Bowls
Thinly slice the beef and all the vegetables to prep. If serving with cauliflower rice or rice, prepare according to package directions so that it’s ready at the same time as the beef.
Place the sliced beef into a medium bowl and toss with the cornstarch or arrowroot powder until coated.
Prepare the sauce in a small bowl by whisking together the soy sauce, coconut sugar, water, garlic, garlic chili sauce and half of the chopped green onions (green parts only).
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the red bell pepper, carrots, green beans, white parts of the scallions, and ginger. Cook, stirring often until the vegetables are tender (about 5 minutes). Remove the vegetables from the pan and set them aside.
Add 1 tablespoon olive oil to the pan and increase the heat to high. Cook the beef in batches. Add the beef to the skillet in a singer layer and don’t touch for 2-3 minutes until it has a nice sear. Flip the beef to cook the other side. Cook for 4-5 minutes until the beef is caramelized and just cooked through. Remove and repeat until all the beef is cooked.
Add the beef and vegetables back to the pan, lower the heat to medium, then pour the sauce into the skillet. Stir to coat the beef and vegetables with the sauce. Cook for 1-2 minutes until the sauce thickens. Top with remaining green onions for garnish.
To assemble bowls, place cauliflower rice or traditional rice into the bowl, then top with beef and vegetables.
Additional Asian-Inspired Recipes
Healthy Thai Coconut Shrimp Curry
Ingredients
Beef and Vegetables
- 1 - 1 1/2 lbs. petite sirloin steak thinly sliced
- 1/4 cup cornstarch
- 2 - 4 tablespoons olive oil divided
- 1 red bell pepper thinly sliced
- 1 carrot grated
- 1/2 lb. green beans cut into thirds
- 5 green onions sliced on the bias - white and green parts divided
- 1 inch knob of ginger sliced into matchstick pieces
Mongolian Sauce
- 4 garlic cloves minced
- 1/4 - 1/3 cup of coconut sugar may sub brown sugar
- 1/3 cup water
- 1/3 cup low-sodium soy sauce coconut aminos or tamari
- 1/2 tablespoon garlic chili sauce or Sriracha
Prepared Rice or Cauliflower Rice for serving
Instructions
- Thinly slice the beef and all the vegetables to prep. If serving with cauliflower rice or rice, prepare according to package directions so that it's ready at the same time as the beef.
- Place the sliced beef into a medium bowl and toss with the cornstarch or arrowroot powder until coated.
- Prepare the sauce in a small bowl by whisking together the soy sauce, coconut sugar, water, garlic, garlic chili sauce and half of the chopped green onions (green parts only).
- In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the red bell pepper, carrots, green beans, white parts of the scallions, and ginger. Cook, stirring often until the vegetables are tender (about 5 minutes). Remove the vegetables from the pan and set them aside.
- Add 1 tablespoon olive oil to the pan and increase the heat to high. Cook the beef in batches. Add the beef to the skillet in a singer layer and don't touch for 2-3 minutes until it has a nice sear. Flip the beef to cook the other side. Cook for 4-5 minutes until the beef is caramelized and just cooked through. Remove and repeat until all the beef is cooked.
- Add the beef and vegetables back to the pan, lower the heat to medium, then pour the sauce into the skillet. Stir to coat the beef and vegetables with the sauce. Cook for 1-2 minutes until the sauce thickens. Top with remaining green onions for garnish.
- To assemble bowls, place cauliflower rice or traditional rice into the bowl, then top with beef and vegetables.
Additional Recipes Using Petite Sirloin Steak
Garlic Butter Steak & Potatoes Skillet
Grilled Steak Gyros With Lemon Herb Greek Yogurt Sauce
12 Recipes Using Petite Sirloin Steak
You can get all the ingredients for these recipes at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
