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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
Cook Time 10 minutes
Total Time 20 minutes
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.