Mongolian Beef

• portions: Mongolian Beef & Rice (2
• temps total: 9 minutes

Ingrédients

12 oz top sirloin, thinly sliced

12g corn starch (about 1 tbsp)

1 red bell pepper, sliced

1 small yellow onion, sliced

2 cups cooked white rice

Sauce

½ cup low-sodium soy sauce

¼ cup sriracha

¼ cup light ketchup

1 tbsp rice vinegar

½ cup bone broth

3 tbsp monk fruit sweetener

3 tbsp honey

1 tbsp red pepper flakes (adjust to heat preference)

Toppings

Sesame seeds, to taste

Green onion, sliced for garnish

Instructions

Prep the Beef

In a bowl, toss 12 oz thin-sliced top sirloin with 12g cornstarch until lightly coated. Let it sit while you prep the sauce and veggies.

Make the Sauce

In a small bowl, whisk together:

½ cup low-sodium soy sauce

¼ cup sriracha

¼ cup light ketchup

1 tbsp rice vinegar

½ cup bone broth

3 tbsp monk fruit sweetener

3 tbsp honey

1 tbsp red pepper flakes

Set aside.

Cook the Veggies

In a hot nonstick skillet with a splash of oil, sauté 1 sliced red bell pepper and 1 sliced onion for 3–4 minutes, until slightly softened but still crisp. Remove and set aside.

Sear the Beef

In the same pan, sear the cornstarch-coated beef over medium-high heat for 2–3 minutes per side, or until browned and cooked through.

Add Sauce & Simmer

Pour the sauce into the skillet with the beef. Stir well and let it simmer for 3–4 minutes, until thickened and glossy. Add back the sautéed veggies and stir to coat.

Assemble & Serve

Plate 1 cup of cooked white rice per bowl.

Top with Mongolian beef and veggies, then finish with a sprinkle of sesame seeds and sliced green onion.