Ingredients: |
Ingredients: For the Sauce
1/2 cup low-sodium soy sauce
3 tablespoons water
3 tablespoons coconut sugar
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons sesame seeds
3 tablespoons sesame oil
For the Beef Bowls
Avocado oil spray
1 small cabbage, cored and thinly shredded
1 cup shredded carrots
1 white onion, thinly sliced into half moons
2 lbs. steak of choice - thinly sliced (freeze for 2 hours for easier slicing)
1 tablespoon freshly ground black pepper
1 cup bean sprouts
2 1/2 cups brown rice
Sliced green onion, for garnish
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Directions: |
Directions:In a bowl, whisk together the sauce ingredients and set aside.
Heat a large cast-iron skillet over medium-high heat, spray with avocado oil, add the cabbage, carrots and onions. Cook together until the vegetables are tender.
Remove the vegetables from the pan and increase the heat to high. Once hot, spray again with oil, then add the beef. Sprinkle with black pepper sear for 2 minutes.
Add the bean sprouts and toss together for 1 minute.
Reduce heat to medium & add vegetables back to the pan.
Make a hole in the center of the ingredients and pour the sauce in the middle of the pan. Once the sauce starts to bubble, 1 to 2 minutes, turn off heat and stir continuously, tossing the veggies and beef in the sauce.
Prepare the brown rice, according to package instructions.
Serve the beef and vegetables over rice.
Garnish with green onions. |
This recipe for MONGOLIAN BEEF BOWL is from