A delicious and easy-to-make Sticky Mongolian Beef Bowl featuring a savory garlic glaze, served with sesame rice and tender bok choy.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
600 g beef sirloin or flank steak, thinly sliced against the grain
30 g cornstarch
30 ml vegetable oil
½ tsp salt
¼ tsp black pepper
80 ml low-sodium soy sauce
60 g brown sugar
60 ml water
30 ml hoisin sauce
15 ml rice vinegar
15 ml sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp cornstarch
15 ml water
300 g jasmine rice
450 ml water
10 ml sesame oil
15 g toasted sesame seeds
2 spring onions, thinly sliced
4 baby bok choy, halved
10 ml sesame oil
2 cloves garlic, minced
15 ml soy sauce
5 ml honey
30 ml water
Sesame seeds, for garnish
Instructions
Rinse the jasmine rice. Combine with water and cook according to package directions. Once cooked, fluff with a fork and stir in sesame oil, sesame seeds, and half of the spring onions.
Pat the beef dry and toss with cornstarch, salt, and pepper until lightly coated.
Combine soy sauce, brown sugar, water, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger in a bowl. Mix the additional cornstarch with 15 ml water separately.
Heat vegetable oil in a large skillet or wok over high heat. Cook the beef in batches for 2–3 minutes per side, until browned and slightly crisp. Transfer to a plate.
Reduce heat to medium. Pour the sauce into the same pan and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, until glossy and thickened.
Return the beef to the pan and toss for 1–2 minutes, coating every piece in the sticky garlic glaze.
Heat sesame oil in a separate skillet over medium-high heat. Place bok choy cut-side down and cook for 2–3 minutes. Add garlic, soy sauce, honey, and water. Cover and cook for another 2–3 minutes, until tender-crisp.
Divide the sesame rice among four bowls. Top with sticky Mongolian beef and garlic bok choy.
Garnish with spring onions and toasted sesame seeds. Serve immediately.
Notes
For a spicier version, add red pepper flakes to the glaze.
Ensure the beef is sliced against the grain for tenderness.
Adjust the sweetness of the glaze by varying the amount of brown sugar.