Mongolian Beef With Rice Mongolian Beef with rice

You all know how much we love stir fry meals, served up with fluffy rice. This Mongolian beef with rice is a wonderful dish with a slightly sweet taste. We don’t like it too sweet so that part is very individual. A nice crunch with the vegetables  which shouldn’t be over cooked. Spicy with the ginger and red pepper.

We don’t eat a lot of red meat yet it is important. We restrict red meat to once per week, it’s always grass fed, organic or grass finished. Why you ask: well grass fed offers more omega 3, taste better, more vitamins… Will has given blood and told he was borderline anemic. When asked if he eats red meat he stated “no”, it was suggested that he include it in his diet weekly. Lean red meat offers up several B vitamins, iron,zinc, selenium and etc. For women who have not gone thru menopause it’s very important. Now I in no way am trying to persuade anyone who chooses to be vegan or a vegetarian to change but rather they need to really focus on alternative options to get these benefits. Too much isn’t a good idea either so strive for a nice balance.

Our daughter was vegetarian then vegan for several years and really had to work to find substitutes for these benefits. If you watch anything in your diet restrict the sugar and bad carbs. Eat lots of fruits, vegetables, lean protein, and healthy fats. I know “move on” I’m bordering on preaching. So here goes.

Mongolian Beef With Rice
Prep time
Cook time
Total time
This Mongolian beef with rice is a wonderful dish with a slightly sweet taste, a nice crunch with the vegetables, and is spicy with the ginger and red pepper.
Recipe type: Main Course
Cuisine: Asian
Serves: 2 servings
  • 1 tsp Grapeseed or avocado oil
  • 1 Tablespoon minced fresh garlic
  • ½ teaspoon fresh ginger (I add more like a full teaspoon)
  • ½ cup low sodium organic soy sauce or gluten free tamari
  • ½ cup filtered water
  • 1 onion cut into pieces
  • ¼ cup organic brown sugar, (I use slightly less)
  • 1 pound organic grass fed flank, sirloin or other beef of choice
  • ¼ cup organic corn starch
  • ½ teaspoon red pepper
  • Frozen or fresh broccoli or substitute a favorite veg or more than one.
  • Green onion tops, chopped for garnish
  1. Cut meat into bite size pieces and toss with corn starch coating the meat. Set aside
  2. Heat skillet, add oil heat this up a bit. Now add garlic and ginger. Sauté for about a minute
  3. Add the soy sauce, water, and onion and combine well and cook onion for a minute or two.
  4. Add brown sugar. Stir.
  5. Add meat stir and cover continue to stir every couple of minutes until meat is cooked this won't take long depending on the size and thickness of your pieces. Add your red pepper.
  6. Serve with rice and garnish with chopped green onions. Mongolian Beef
I watch the carbs so if I opt to not have rice I’ll put the stir fry onto a bed of spaghetti squash which I have frozen for such a meal. More vegetables! A win, win.

Hope you enjoy! Until next time have a great week.