Day 2/30 of High Protein Recipes: Mongolian Ground Beef Rice Bowl

Ingredients

• 8 oz Beef Sirloin (Thinly sliced against the grain)
• 3 tbsp Soy Sauce (Low‑sodium preferred)
• 2 tbsp Brown Sugar (Adjust sweetness to taste)
• 2 cloves Garlic (Minced)
• 1 tsp Fresh Ginger (Grated)
• 1 tsp Cornstarch (For coating the beef)
• 1 tbsp Vegetable Oil (High smoke‑point oil)
• 1 cup Broccoli Florets (Can substitute snap peas or bok choy)
• 2 stalks Green Onions (Sliced, for garnish)
• 1 tsp Sesame Seeds (Optional garnish)

Instructions

1. Slice and Coat Beef

   Thinly slice the beef against the grain and toss with 1 tsp cornstarch until evenly coated.

   Time: PT2M

2. Prepare Sauce

   In a small bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger.

   Time: PT1M

3. Prep Vegetables

   Cut broccoli into bite‑size florets and slice green onions; set aside.

   Time: PT2M

4. Stir‑Fry Beef

   Heat vegetable oil in the skillet over high heat. Add the coated beef and stir‑fry 2–3 minutes until browned but not fully cooked through.

   Time: PT3M

   Temperature: high

5. Add Sauce and Thicken

   Pour the prepared sauce over the beef, stir continuously, and cook 1 minute until the sauce thickens and coats the meat.

   Time: PT1M

   Temperature: high

6. Add Green Veggies

   Add broccoli florets to the skillet, stir‑fry 2 minutes until crisp‑tender. Toss in half the sliced green onions for flavor.

   Time: PT2M

   Temperature: high

7. Plate and Garnish

   Transfer the beef and veggies to serving plates, sprinkle remaining green onions and sesame seeds on top. Serve over cooked rice or quinoa if desired.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

45 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g