grain-free mongolian beef and broccoli bowls
Hi! It’s Stephanie here with a super yummy weeknight recipe. These Grain-free Mongolian Beef and Broccoli Bowls are a delicious gluten free and paleo dinner you can whip up for your family in no time!
Have you jumped on the food bowl bandwagon yet? If not, you’re going to be blown away by this recipe. I love food bowls because they are usually easy to prepare, portable and can be made ahead. What’s not to love?!
This is probably why I was so excited to get a copy of Lindsay Cotter’s new cookbook Nourishing Superfood Bowls. Lindsay is the founder of the awesome food blog Cotter Crunch. All of her recipes are gluten free with a bunch of vegan, paleo and grain-free options. Keep reading to find out how you can get your hands on a copy.
The base for many food bowls is usually some sort of grain, but Lindsay finds creative ways to replace the grains by chopping, ricing or spiralizing veggies. As I flipped through her cookbook I just kept thinking “Eat a rainbow!” The bowls are like edible works of art and are so colorful and chocked full of good for you stuff.
So of course her Grain-Free Mongolian Beef and Broccoli Bowls do not disappoint. Thinly sliced beef is tossed in a tamari based slightly sweet and uber-delicious sauce that has been amped up with garlic and ginger. Then all of that goodness is put in a bowl with bright, vibrant and crunchy riced broccoli. Top if off with some fresh scallions, a few sesame seeds and fresh cilantro and you have a beautiful and super delicious meal to feed your family.
Food bowls are not just for dinner either. Lindsay’s book has Energizing Breakfast bowls like Mango Tango Glow Bowls and Mexican Savory Oatmeal Bowls. There are also Plant-Powered Bowls like Loaded Sweet Potato Nacho Salad Bowls (this one is definitely happening in my house this week) and Carrot Spaghetti ala Puttanesca Bowls. And I can’t forget to mention the Sweet Tooth Bowls like Peanut Butter Cookie Dough Parfait Bowls and Spiced Baked Fruit Bliss. There are literally bowls for every occasion.
I can’t think of anyone who wouldn’t benefit from a book full of awesome bowl recipes, so don’t miss entering to win a copy of this cookbook! To enter comment below and let me know if you’ve jumped on the food bowl-wagon yet and if so what is your favorite food bowl. Then click on the rafflecopter widget below!
Don’t miss checking out a few of Katie’s weeknight dinner favs…Print
These Sticky Mongolian Beef Broccoli Rice Bowls are a delicious gluten free and paleo dinner you can whip up for your family in no time!
- 1/4 to 1/3 cup gluten-free tamari or soy sauce
- 1/3 cup chicken broth or water
- 1/4 cup coconut sugar (see notes)
- 1 tablespoon avocado oil or sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 lb. beef sirloin, sliced thin, 1/4 to 1/3 inch thick
- 1 teaspoon avocado or sesame oil, plus 1/3 cup for frying
- 1 teaspoon arrowroot starch or potato starch plus 1/4 cup more (see notes)
- 1 head broccoli
- 1 tablespoon broth or water
- 2 green onions, sliced
- 1 teaspoon red pepper flakes
- sesame seeds, for garnish
- fresh cilantro, for garnish
- To make the Mongolian sauce, whisk together the tamari, broth and coconut sugar in a small bowl. Set aside. In a small saucepan, add the oil, garlic and ginger. Stir fry until fragrant, about 2 to 3 minutes. Add the tamari mixture to the saucepan, bring to a boil, reduce heat and simmer on low until thickened, about 10 minutes.
- For the bowls, toss the beef in 1 teaspoon of oil and then 1 teaspoon of starch. Place in a bowl or Ziploc bag with the Mongolian sauce and marinate in the fridge for 10 minutes or up to 1 hour.
- Once marinated, remove the beef from the sauce and reserve the sauce. Lightly coat the beef strips in the extra 1/4 cup of arrowroot starch. Heat a large skillet over medium-high heat with 1/3 cup oil, then place 1/3 of the beef strips in the pan. Fry in the oil for about 1 minute per side until brown. Set the beef on a paper-towel lined plate and brown the next 2 batches of beef. Once all the beef has been browned, drain the oil from the pan and place the beef back in the pan with the reserved Mongolian sauce. Reduce the heat and cook the meat for 1 minute, stirring to coat. Remove from the heat and set aside.
- Cut the broccoli head into 3 or 4 chunks. Working in batches, process in a blender or food processor until a riced texture in achieved. Place in a large microwave-safe bowl. Add the broth and salt and pepper to taste. Lightly steam in the microwave for 45 seconds to 1 minute.
- Divide the broccoli rice between each of the bowls. Add the beef to each bowl and drizzle with the sauce.
- Top with green onions and red pepper flakes. Garnish with the sesame seeds and cilantro.
For an extra spicy bowl, add 1 sliced red Thai pepper to your sauce or to the beef when frying.
The sauce also works great with coconut palm sugar or raw turbinado sugar. Honey will work in place of the coconut sugar, but the beef will be stickier.
If desired, you can substitute cornstarch for the arrowroot starch.
- Calories: 398
- Fat: 24 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 22 g