Mongolian Beef with Jasmine Rice | P & R Makes

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is more economical.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is often cheaper.

Marinate beef in soy sauce, brown sugar, garlic, and ginger for 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add marinated beef to the skillet and stir-fry until browned, about 3-4 minutes.

Remove beef from skillet and set aside.

In the same skillet, add sliced carrots, bell peppers, and broccoli; stir-fry for 3-5 minutes until tender-crisp.

Return beef to the skillet and add cornstarch mixed with a little water; stir to combine.

Cook for an additional 2-3 minutes until sauce thickens.

Meanwhile, rinse jasmine rice under cold water until water runs clear.

Combine jasmine rice and water in a pot; bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Fluff rice with a fork and drizzle with sesame oil before serving.

Serve Mongolian beef over jasmine rice, garnished with sliced green onions and red pepper flakes.

Cooking Techniques

Spice Level:

Allergens