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PaleoMongolian Beef Broccoli “Rice” bowls areeasy to make in just 30 minutes! Light, and full of garlic and ginger flavors! An Asian inspired homemade take out recipefor you and your family to enjoy. Gluten free, too.
Who’s feeling the Friday stay at home night vibes? Who’s feeling… saucy?As in, don’t mess me with me and my takeout night. Cheeky, sassy, craving all things Asian! Anyone? Bueller? Ahhh yes, me me me!! I’m that girl. Friday night, PJ”s, glass of wine, homemade takeout (um, in the form of these Paleo Mongolian Beef Rice bowls, duh!), and a movie on the couch. Cute kiwi (husband) by my side. Lame? Nah, just what we do to recover from a crazy week. ZONE OUT!
But can I let you in on a little secret? Well, two secrets. One, this dish was totally created with just leftover veggie and meat I had on hand. I titled it saucy because, like I mentioned above, I’m feeling saucy. But also, the homemade sauce on this paleo Mongolian Beef is pretty much unreal. Savory and sweet and TO DIE FOR! Ya’ll, coconut sugar makes it even richer!! What’s up with the broccoli? Well, I “riced” it. Because that’s what I do. Stretch the heck out of veggie ingredients to make them SHINE. Plus I always wanted to “rice” broccoli just like cauliflower. Yes, I am callingit paleo, or paleoish really. Because that’s also WHAT I DO. Try to DEFINE food so that people with food allergies can make it with ease. Also because we all need more QUICKsimple wholesome recipes, yes? That’s my mission here folks. You know this. Or at least you do now.
Second secret. I’ve got one more little meal plan postto do on Monday, then I’m taking a staycation. Meaning, I need Spring clean and organize our life. Like whoa! I haven’t even unpacked all our stuff since the January move. Sadness. Oh and I’m going to finish taxes. Yes, pat myself on the back for that. We are also going to take a weekend trip to Moab. Hiking and exploring. We’ve hada couple snowmagedden months stuck inside. We NEED OUT! We also need time to not work. Not think about work. Not stress. Not plan. You know what I’m saying? Big scary projects are on the horizon, but before we dive deep into them, I think it’s important to rest and digest the present. As you can see, I’m trying to take my own advice here. Slap my hand if I don’t. Mmm k?
Speaking of present… let’s get back thesePaleo Mongolian Beef Broccoli “Rice” Bowls. These are the ultimate IRON BOOSTING bowls. Packed with protein, fiber, flank steak meat, and vitamin C rich broccoli rice.
The broccoli rice let’s soaks up all the flavors of the sauce to create one magical light Asian inspired meal! For reals. Plus it takes oh.. maybe 40 minutes to make? Good for leftovers and then some.
Here’s what you need to makeyour Mongolian Beef Broccoli “Rice” Bowls.
Sorry, I have a current obsession with listing ingredients. Go with it.
- Flank steak or beef strips (vegan, you can totally try tempeh!)
- Scallion
- Coconut palm sugar (raw sugar or brown sugar are fine if needed)
- Broccoli
- Red pepper flakes and sesame seeds
- Potato starch or arrowroot starch (non paleo can use corn starch). I do not recommend Tapioca starch. It gets all jelly- like. Lesson learned there. WHOOPS!
- Sesame or avocado oil
- Ginger andGarlic
- Tamari (Love the low sodium from San-j)
- Broth or water
- And of courseoptional Coriander and Asian/Thai red pepper to SPICE it up.
Ready, set, let’s rock and roll thispower bowl! You’re gonna love this quick Paleo Mongolian Beef recipe.
Paleo Mongolian Beef Riced Broccoli Bowls
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- Author: Lindsay Cotter
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
These Paleo Mongolian Beef Broccoli “Rice” bowls are quick to make, light, and full of flavor! Riced broccoli keeps this dinner paleo and gluten free.
Ingredients
Scale
- 1 lb beef sirloin (sliced thin, ¼ to ⅓ in thick or buy already cut into strips)
- 1 tsp oil (avocado or sesame oil)
- 1 tsp arrowroot starch or potato starch (you can use cornstarch if you are not paleo)
- ¼ c more starch for coating before frying meat
For the Mongolian Sauce:
- 1 tbsp avocado or sesame oil
- 1 tsp minced garlic
- ½ tsp grated ginger
- ¼ c coconut sugar
- ¼ c gluten free tamari soy sauce
- ⅓ beef broth or veggie broth
- Extra oil, as needed, for combining meat and sauce in pan
Remaining Ingredients to go in the bowls:
- 1 head broccoli. equals 3-4 c riced
- 1 tsp crushed red pepper flakes
- 2 scallions, chopped
- Sesame seeds (you can also add Optional chopped cashews for the broccoli rice)
- Fresh chopped cilantro to garnish
Instructions
- First prepare all your veggies. Slice your scallions and thai peppers (if you are following spicy version see notes). Mince garlic/ginger. Keep them close by. Slice meat into thin strips.
- Toss your meat in 1 teaspoon oil and 1 teaspoon starch. Place meat in a bowl or ziplock bag and marinade in fridge for 10 minutes or up to 1 hour.
To Make Sauce:
- In a small saucepan, add your 1 tablespoon oil, garlic, and grated ginger. Stir fry until fragrant. If you are following spicy version, add 1 sliced thai red pepper while frying.
- Whisk together your ¼ cup gluten free tamari soy sauce (I use san-j brand), broth, and coconut sugar. Add to sauce pan. Bring to a boil then reduce and simmer on low until thickened. Around 10 minutes or so.
- Heat a large skillet pan with ⅓ c oil. Lightly coat beef strips in extra ¼ c starch, then place in pan to fry/sear. Fry in oil for about 1 minute each side. Browning the steak strips.
- Reduce heat then drain oil from pan or use slotted spoon to drain.
- Add your Mongolian beef sauce and cook with meat 1 min. Coating the beef evenly. Then set aside while you make the broccoli rice.
For Broccoli Rice:
- Cut your broccoli head into 3 to 4 parts. Place each into blender or food processor until all is “riced” texture.
- Place in a large microwave safe bowl. Add 1 tablespoon broth or water. Salt/pepper to taste.
- Lightly steam in microwave for 45 seconds to 1 minute. (feel free to do this on stove if you don’t have microwave)
- Add garlic powder and chopped cashew to broccoli rice if desired.
To Assemble Bowls:
- Add ½ cup or more broccoli rice to bowls. Then place beef and sauce on top.
- Sliced scallion and red pepper flakes to top!
- Sesame seeds and optional coriander to garnish each bowl.
Notes
- If you want it extra spicy, add 1 sliced red thai pepper to your sauce or to beef when frying.
- Works great with coconut palm sugar or raw turbinado sugar.
- Honey will work in place of coconut sugar, but the beef will be more sticky.
- Nutrition shown is per bowl, with oil drained.
- *UseReduced Sodium Gluten Free Tamari Sauceto Reduce Sodium by Half*
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: main, dinner
Nutrition
- Serving Size: 1
- Calories: 309
- Sugar: 14.7g
- Sodium: 1095mg
- Fat: 11.4g
- Saturated Fat: 4.1g
- Carbohydrates: 24.1g
- Fiber: 4.5g
- Protein: 30.1g
- Cholesterol: 76mg
See, you want to cuddle up with this bowl now, right? Oh yea! DO IT!
[Tweet ” For QuickHomemade Takeout, trythese #Paleo Mongolian Beef Broccoli “Rice” bowls! #glutenfree”]
What’s your favorite homemade takeout meal? Come on… get saucy!
Happy weekend and I hope you can sit back and relaxtonight with a movie and takeout. Life’s little pleasures!
😉
Cheers!
