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Healthy Mongolian Ground Beef Bowls - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground beef: 90–95% lean
  • Low-sodium soy sauce or tamari (gluten-free)
  • Dark brown sugar or coconut sugar
  • Rice vinegar (or apple cider vinegar)
  • Fresh garlic (4–5 cloves)
  • Fresh ginger (1–2 inches) or ginger paste
  • Red pepper flakes or sambal oelek
  • Cornstarch or arrowroot
  • Low-sodium beef broth or water
  • Green onions (scallions)
  • Carrots (matchstick or shredded)
  • Broccoli florets or snap peas
  • Sesame oil
  • Avocado or olive oil (for cooking)
  • Sesame seeds (optional, for garnish)
  • Cooked brown rice, jasmine rice, or cauliflower rice
  • Optional add-ins: bell pepper, zucchini, mushrooms, cabbage

Method
 

  1. Prep your base: Cook rice or warm cauliflower rice. Keep it fluffy and ready so the beef goes straight on top.
  2. Make the sauce: In a bowl, whisk 1/3 cup low-sodium soy sauce, 2–3 tablespoons brown sugar, 2 teaspoons rice vinegar, 1/2 cup beef broth, 1 tablespoon cornstarch, 3–4 minced garlic cloves, 1 tablespoon grated ginger, and a pinch of red pepper flakes. Set aside.
  3. Brown the beef: Heat 1 teaspoon avocado oil in a large skillet over medium-high. Add 1 pound lean ground beef. Break it up and cook until browned with crisp edges, about 6–8 minutes. Drain excess fat if needed.
  4. Add veggies: Stir in 1–2 cups chopped broccoli and 1 cup shredded carrots. Sauté 3–4 minutes until tender-crisp. If using quick-cook veggies like snap peas, add them last for 2 minutes.
  5. Pour in the sauce: Give the sauce a quick stir, then add it to the skillet. Toss to coat the beef and vegetables. Simmer 2–3 minutes until glossy and slightly thickened.
  6. Finish with aromatics: Turn off the heat. Stir in 1 teaspoon sesame oil and 3 sliced green onions. Taste and adjust with more soy for salt, vinegar for brightness, or red pepper for heat.
  7. Assemble the bowls: Scoop rice into bowls, top with the Mongolian beef mixture, and sprinkle with sesame seeds. Add extra scallions or a squeeze of lime if you like.