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Healthy Mongolian Beef Meal Prep - Easy, Flavorful, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Beef: 1.25–1.5 lb flank steak or sirloin, thinly sliced against the grain
  • Vegetables: 3 cups broccoli florets, 1 large red bell pepper (sliced), 2 medium carrots (thinly sliced), 4 green onions (sliced), 1-inch piece fresh ginger (minced), 4 garlic cloves (minced)
  • Sauce Base: 1/3 cup low-sodium soy sauce (or tamari), 1/3 cup water or low-sodium beef broth, 1.5–2 tbsp pure maple syrup or honey, 1 tbsp rice vinegar, 1–2 tsp toasted sesame oil (optional)
  • Thickener: 2 tbsp cornstarch or arrowroot, plus 1 tbsp for beef
  • Cooking Oil: 1–2 tbsp avocado or olive oil
  • Heat (optional): 1/2–1 tsp red pepper flakes or 1 fresh chili (sliced)
  • Grains: 3–4 cups cooked brown rice or 4 cups cauliflower rice
  • Toppings (optional): Sesame seeds, extra green onions, lime wedges

Method
 

  1. Prep the beef: Freeze the steak for 20–30 minutes so it firms up. Slice thinly against the grain. Toss with 1 tbsp cornstarch and a pinch of salt and pepper. Set aside while you prep the sauce and veggies.
  2. Make the sauce: In a bowl, whisk soy sauce, water/broth, maple syrup, rice vinegar, and sesame oil. In a separate small cup, mix 1 tbsp cornstarch with 1 tbsp water to make a slurry. Keep both ready.
  3. Prep veggies: Chop broccoli into small florets, slice bell pepper and carrots thin, and mince garlic and ginger. Slice green onions, keeping some for garnish.
  4. Sear the beef: Heat 1 tbsp oil in a large skillet or wok over medium-high. Cook beef in two batches, spreading it out so it sears. Sear 1–2 minutes per side until browned but still tender. Remove to a plate.
  5. Sauté aromatics: Add a light splash of oil if needed. Lower heat to medium. Cook ginger and garlic 30–45 seconds until fragrant. Add red pepper flakes if using.
  6. Cook veggies: Add broccoli, carrots, and bell pepper. Stir-fry 3–4 minutes. Splash in 2–3 tbsp water and cover for 1–2 minutes to steam to crisp-tender.
  7. Sauce it up: Pour in the sauce base. Bring to a light simmer. Stir the cornstarch slurry and add it, stirring until the sauce turns glossy and thick, about 30–60 seconds.
  8. Combine: Return beef and any juices to the pan. Toss to coat and warm through, 1–2 minutes. Taste and adjust with a splash of soy for salt, a squeeze of lime for brightness, or a pinch more sweetener if desired.
  9. Cook the base: Prepare brown rice or cauliflower rice according to package directions. Fluff and let it cool slightly for easier portioning.
  10. Portion for meal prep: Divide rice among 4 meal prep containers. Top with equal portions of Mongolian beef and veggies. Sprinkle sesame seeds and green onions.