Mongolian beef meal prep is a healthier version of everyone's favorite take out recipe! This Mongolian beef recipe is perfect for a weeknight dinner or a meal prep lunch! Refined-sugar free and easily made gluten-free.
Course: Main Course
Keyword: beef, meal prep, stir fry
Author: Denise Bustard
2tablespoonssoy sauce(reduced sodium)
For Lunch Bowls
4cups broccolichopped into bite-sized pieces
3/4cup uncooked rice(I use basmati)
Shake together all sauce ingredients and set aside.
Slice the flank steak against the grain into 1/4 inch thick slices.
Working in two batches, toss the steak in the cornstarch and allow it to sit for 10 minutes.
Heat 3-4 tablespoons of olive oil in a large pan over medium heat. I preferred my ceramic non-stick pan over a stainless steel skillet.
Working in 3 batches, cook the beef for 2 minutes per side, or until lightly browned. Transfer to a paper towel-lined plate while you work on the other batches.
After all the beef is cooked, carefully wipe excess oil from the pan with a paper towel. Pour the sauce into the pan, return the beef and simmer for 1-2 minutes, until thickened.
Scatter green onions over the beef and enjoy.
To serve as a meal prep lunch, cook the broccoli for 5-7 minutes in the pan before cooking the beef.
Divide the rice, broccoli and Mongolian beef between four 2-cup capacity storage containers.
Storage- store in the fridge for up to 4 days.Reheat- heat in the microwave until steaming hot.