These Grain-free Mongolian Beef and Broccoli Bowls are a delicious dinner you can whip up for your family in no time! #glutenfree #paleo #grainfree #weeknightdinner | Healthy Seasonal Recipes

grain-free mongolian beef and broccoli bowls

  • Author: Katie Webster
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x
  • Category: Entree
  • Cuisine: Asian


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!



Mongolian Sauce

  • 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
  • salt
  • pepper
  • 2 green onions, sliced
  • 1 teaspoon red pepper flakes
  • sesame seeds, for garnish
  • fresh cilantro, for garnish


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the broccoli rice between each of the bowls. Add the beef to each bowl and drizzle with the sauce.
  6. 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

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