20-Minute Mongolian Beef Meal Prep Bowls

Looking for a quick, flavorful, and satisfying dinner idea that doubles as a perfect meal prep option?

These 20-Minute Mongolian Beef Meal Prep Bowls are the answer.

Packed with tender beef, a savory-sweet sauce, and plenty of fresh vegetables, this recipe is not only delicious but also convenient for busy weeknights or grab-and-go lunches.

Why You’ll Love This Recipe

• Fast and Easy: Ready in just 20 minutes from start to finish.

• Meal Prep Friendly: Make once, enjoy all week long.

• Healthier than Takeout: Homemade means you control the ingredients.

• Flavor Packed: A balance of savory soy sauce, sweet brown sugar, garlic, and ginger.

20-Minute Mongolian Beef Meal Prep Bowls

Tender, glossy Mongolian beef tossed in a garlicky-gingery sweet-savory sauce with crisp veggies—ready in 20 minutes and perfect for meal prep.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Dinner, Lunch

Cuisine: asian

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 lb 450 g flank steak or sirloin, thinly sliced against the grain
• 2 tbsp cornstarch for coating beef
• 2 tbsp neutral oil avocado or canola, divided
• 3 cups cooked rice white, jasmine, or brown or cauliflower rice
• 2 cups broccoli florets
• 1 red bell pepper thinly sliced
• 3 green onions sliced (whites and greens divided)
• 1 tsp sesame seeds for garnish (optional)

Sauce:

• 1/3 cup low-sodium soy sauce or tamari
• 1/4 cup brown sugar packed
• 1/3 cup water or low-sodium beef broth
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 –2 tsp rice vinegar optional, for balance
• 1 tsp sesame oil
• 1/2 –1 tsp red pepper flakes or a squeeze of sriracha optional heat
• 1 tsp cornstarch to thicken

Method

 

1. Prep Beef: Pat beef dry. Toss slices with 2 tbsp cornstarch until lightly coated.
2. Mix Sauce: Whisk soy sauce, brown sugar, water, garlic, ginger, rice vinegar, sesame oil, red pepper flakes, and 1 tsp cornstarch until smooth.
3. Cook Veg: Heat 1 tbsp oil in a large skillet on medium-high. Sauté broccoli and bell pepper with a pinch of salt 3–4 minutes until crisp-tender. Transfer out.
4. Sear Beef: Add remaining 1 tbsp oil. Sear beef in a single layer 1–2 minutes per side until browned (work in batches if needed). Add green onion whites.
5. Sauce + Combine: Pour in sauce, simmer 30–60 seconds to thicken and glaze. Return veggies, toss to coat.
6. Build Bowls: Divide rice among 4 meal prep containers. Top with Mongolian beef and veggies. Garnish with green onion greens and sesame seeds.

Notes

• Slice beef thinly (partially freeze 20 minutes for easier slicing).
• For extra glossy sauce, add another 1/2 tsp cornstarch mixed with 1 tsp water if needed.
• Sweetness level: reduce brown sugar to 3 tbsp for less sweet.

Substitutions:

• Protein: Thin chicken thighs, pork tenderloin, or extra-firm tofu (pressed, tossed in cornstarch).
• Veggies: Snap peas, carrots, mushrooms, or zucchini work well.
• Gluten-Free: Use tamari or coconut aminos.

Meal Prep & Storage:

• Fridge: Store airtight up to 4 days.
• Freezer: Up to 2 months (best to freeze beef/veg separate from rice).
• Reheat: Microwave 1–2 minutes with a splash of water/soy; or warm in a skillet over medium heat.

How to Make It

Prepare the Beef: Slice beef thinly against the grain and toss lightly with cornstarch.

Cook the Veggies: Sauté broccoli, bell peppers, or your choice of vegetables until crisp-tender. Remove and set aside.

Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and sesame oil.

Cook the Beef: In a hot skillet, cook the beef until browned.

Combine Everything: Add the sauce and veggies back to the skillet, letting the sauce thicken and coat the beef.

Assemble the Bowls: Divide rice into meal prep containers, top with Mongolian beef and veggies, and garnish with sesame seeds and green onions.

Meal Prep Tips

• Store in airtight containers for up to 4 days in the fridge.

• Keep rice and beef separate if you prefer reheating them differently.

• For a low-carb option, swap white rice with cauliflower rice or zucchini noodles.

Variations to Try

• Add spice with sriracha or red pepper flakes.

• Use chicken or tofu instead of beef for a different protein.

• Toss in snap peas, carrots, or mushrooms for extra crunch and nutrition.

FAQs About 20-Minute Mongolian Beef Meal Prep Bowls

1. Can I freeze Mongolian beef meal prep bowls?
Yes, you can freeze them! Store in freezer-safe containers for up to 2 months. For best results, freeze the beef and veggies separately from the rice.

2. What’s the best beef cut to use?
Flank steak or sirloin works best since they cook quickly and stay tender when sliced thinly.

3. How do I reheat the bowls without drying them out?
Microwave with a splash of water or soy sauce, or reheat in a skillet on medium heat until warmed through.

4. Can I make these bowls gluten-free?
Absolutely! Just use tamari or coconut aminos instead of soy sauce.

5. What can I serve instead of rice?
Cauliflower rice, quinoa, or even noodles make great alternatives to traditional white rice.

Read More: Sweet and Spicy Korean Beef Bowls

Final Thoughts

These 20-Minute Mongolian Beef Meal Prep Bowls are the ultimate combination of quick cooking, bold flavor, and healthy convenience.

Whether you’re making dinner for the family or stocking up for the week, this recipe will keep you fueled and satisfied without spending hours in the kitchen.