Easy Mongolian Beef and Rice One-Pot Meal

Why Make This Recipe

Easy Mongolian Beef and Rice One-Pot Meal is a fantastic choice for busy weeknights. This dish combines savory beef with sweet and tangy flavors, all wrapped up with fluffy rice. It’s convenient because everything cooks in one pot, making cleanup a breeze. Plus, it’s quick to prepare and packed with delicious ingredients.

How to Make Easy Mongolian Beef and Rice One-Pot Meal

Ingredients:

• 1 pound Beef Flank Steak (Sliced against the grain for tenderness.)
• 1/4 cup Soy Sauce (Base for marinade.)
• 1/4 cup Brown Sugar (Adds sweetness.)
• 2-3 cloves Garlic (Minced for flavor.)
• 1 tablespoon Ginger (Grated or minced.)
• 1 cup Long-Grain White Rice (Absorbs flavors while cooking.)
• 2 cups Beef Broth (Provides moisture and flavor.)
• 1 cup Mixed Vegetables (Bell peppers and snap peas.)
• to taste Green Onions (Chopped for garnish.)
• 1 tablespoon Sesame Oil (Adds nutty flavor.)

Directions:

1. Slice the flank steak against the grain into thin strips.
2. In a mixing bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir until dissolved.
3. Add the sliced beef to the marinade and let it marinate for at least 20 minutes.
4. In a large pot, heat vegetable oil over medium-high heat. Add the marinated beef and sear until browned.
5. Remove the beef and sauté bell peppers and snap peas in the same pot for 2-3 minutes.
6. Return the beef to the pot, add rice, and pour in the beef broth. Stir to combine.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
8. Let it sit covered for an additional 5 minutes after cooking.
9. Fluff the rice with a fork and drizzle sesame oil over the top. Serve hot, garnished with green onions.

How to Serve Easy Mongolian Beef and Rice One-Pot Meal

Serve this meal hot straight from the pot. Make sure to top each serving with freshly chopped green onions for a pop of color and flavor. It pairs well with a side of steamed vegetables or a simple salad for a balanced meal.

How to Store Easy Mongolian Beef and Rice One-Pot Meal

Leftovers can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to reheat thoroughly before serving.

Tips to Make Easy Mongolian Beef and Rice One-Pot Meal

• For more flavor, let the beef marinate longer than 20 minutes if you have time.
• Feel free to add more vegetables or use your favorites based on what you have at home.
• Make sure not to skip the resting time after cooking. It helps the rice absorb extra moisture.

Variation

You can switch out the beef for chicken or tofu for a different protein option. Adjust the cooking time for chicken or tofu according to the package instructions to ensure they are cooked properly.

FAQs

1. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice needs a longer cooking time and more liquid. Adjust according to package instructions.

2. What can I use instead of flank steak?
You can use sirloin steak, chicken breast, or even tofu if you prefer a meatless option.

3. Can I add more vegetables?
Absolutely! Feel free to add any other vegetables you like, such as carrots, broccoli, or zucchini. Just make sure to adjust the cooking time accordingly.

Easy Mongolian Beef and Rice One-Pot Meal

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A quick and convenient one-pot meal featuring savory beef and fluffy rice with sweet and tangy flavors.

• Total Time: 55 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 pound Beef Flank Steak (Sliced against the grain for tenderness)
• 1/4 cup Soy Sauce (Base for marinade)
• 1/4 cup Brown Sugar (Adds sweetness)
• 2–3 cloves Garlic (Minced for flavor)
• 1 tablespoon Ginger (Grated or minced)
• 1 cup Long-Grain White Rice (Absorbs flavors while cooking)
• 2 cups Beef Broth (Provides moisture and flavor)
• 1 cup Mixed Vegetables (Bell peppers and snap peas)
• to taste Green Onions (Chopped for garnish)
• 1 tablespoon Sesame Oil (Adds nutty flavor)

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Instructions

1. Slice the flank steak against the grain into thin strips.
2. In a mixing bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir until dissolved.
3. Add the sliced beef to the marinade and let it marinate for at least 20 minutes.
4. In a large pot, heat vegetable oil over medium-high heat. Add the marinated beef and sear until browned.
5. Remove the beef and sauté bell peppers and snap peas in the same pot for 2-3 minutes.
6. Return the beef to the pot, add rice, and pour in the beef broth. Stir to combine.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
8. Let it sit covered for an additional 5 minutes after cooking.
9. Fluff the rice with a fork and drizzle sesame oil over the top. Serve hot, garnished with green onions.

Notes

For more flavor, let the beef marinate longer than 20 minutes if you have time. Feel free to add more vegetables or use your favorites based on what you have at home.

• Author: nevaeh-hall
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 10g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg