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Healthy Mongolian Ground Beef Bowls - Fast, Flavorful, and Better-for-You

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

Ingredients
  

  • 1 pound lean ground beef (90–93% lean)
  • 1 tablespoon avocado oil or olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger in a pinch)
  • 1/2 cup low-sodium beef broth
  • 1/4 cup low-sodium soy sauce or tamari (for gluten-free)
  • 2 tablespoons coconut sugar or light brown sugar
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, to taste)
  • 1 1/2 tablespoons cornstarch (or arrowroot for grain-free)
  • 1/4 cup water (for slurry)
  • 1 medium yellow onion, thinly sliced
  • 3 cups broccoli florets (fresh or frozen)
  • 1 red bell pepper, thinly sliced
  • 4 cups cooked rice, cauliflower rice, or brown rice
  • 3–4 green onions, sliced
  • 1 tablespoon toasted sesame oil
  • 1–2 tablespoons toasted sesame seeds
  • Salt and black pepper, to taste

Method
 

  1. Prep the sauce: In a bowl, whisk the beef broth, soy sauce, coconut sugar, rice vinegar, and sriracha. In a separate small cup, mix cornstarch with water to form a smooth slurry. Set both aside.
  2. Cook the veggies: Heat oil in a large skillet over medium-high. Add onion and bell pepper. Cook 3–4 minutes until slightly softened. Add broccoli and a pinch of salt. Cook another 3–4 minutes, stirring, until crisp-tender. Transfer veggies to a plate.
  3. Brown the beef: In the same skillet, add the ground beef. Season lightly with salt and pepper. Cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Spoon off excess fat if needed.
  4. Add aromatics: Stir in garlic and ginger. Cook 30–60 seconds until fragrant, being careful not to burn.
  5. Build the sauce: Pour the broth-soy mixture into the skillet. Bring to a simmer for 1–2 minutes.
  6. Thicken: Stir the cornstarch slurry again, then pour it in while stirring. Simmer 1–2 minutes until the sauce turns glossy and coats the beef.
  7. Finish and balance: Return the veggies to the pan. Toss to coat. Drizzle in toasted sesame oil. Taste and adjust—add a splash of soy for salt, vinegar for brightness, or sriracha for heat.
  8. Assemble bowls: Spoon over warm rice or cauliflower rice. Top with green onions and sesame seeds. Serve immediately.