Mongolian Ground Beef Bowls

These Lighter Mongolian Ground Beef Bowls are quick, straightforward, and ready in just 20 minutes! Made with a sweet and savory sauce, this high-protein dinner is reliable for busy weeknights or meal prep.

Skip takeout and make these Lighter Mongolian Ground Beef Bowls at home! Packed with bold flavor, tender beef, crisp-tender veggies and a satisfying sticky sauce that easily comes together in just 20 minutes for the whole family. This one pan dish is reliable for meal prep or those busy nights when you do not know what to cook (or feel like cooking). Simple yet SO satisfying and i

Yes! These bowls are reliable for meal prep. Prepare the ground beef, rice, and vegetables ahead of time, then store them in separate or portioned airtight containers in the refrigerator for up to 4 days. Reheat in the microwave until warmed through before serving.

What goes in

• 1 tablespoon olive oil
• 1 pound lean ground beef (
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 large head broccoli , cut into florets (about 3 cups)
• 1 large red bell pepper, thinly sliced
• 1/4 cup green onions, thinly sliced
• Garnish with sesame seeds and extra green onions
• 1/3 cup low-sodium soy sauce
• 1/4 cup beef broth (or water)
• 1 tablespoon hoisin sauce
• 2 tablespoons honey
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1/4 ts red pepper flakes
• 1 tablespoon cornstarch
• 1 tablespoon water

How it comes together

1. Prepare the sauce: Whisk together the soy sauce, beef broth, hoisin sauce, rice vinegar, honey, sesame oil, black pepper and red pepper flakes in a small bowl. In a separate bowl, mix together the corn starch and cold water until there are no lumps to make a slurry. Add the cornstarch slurry to the stir fry sauce and hold nearby.
2. Use a wide skillet or wok over a lively burner, drizzle olive oil and cook ground beef until it starts to brown and crumble. Drain any excess grease, if needed.
3. Stir in the garlic and ginger, cooking an additional 30 seconds, until the aroma shows. Add in the broccoli and red bell pepper slices and cook everything for 5 to 6 minutes, until veggies are slightly tender, but still crisp and beef is no longer pink.
4. Pour in the sauce and stir well. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until sauce has slightly thickened and its glossy. Turn off the heat and stir in the green onions. Serve and enjoy!