Paleo Mongolian Beef Riced Broccoli Bowls are easy to make in just 30 minutes! Light, and full of garlic and ginger flavors! An Asian-inspired homemade take-out recipe for you and your family to enjoy.
These are the ultimate iron boosting bowls. Packed with protein, fiber, flank steak meat, and vitamin C rich riced broccoli.
The broccoli rice soaks up all the flavors of the sauce to create one delicious, light, Asian-inspired meal! Bonus that everything comes together in only 30 minutes and the leftovers taste even better the next day!
What is Mongolian Sauce?
Mongolian beef has a sweet and savory flavor profile, with a prominent umami taste thanks to the use of soy sauce or tamari as the base of the sauce. Other notable ingredients in the sauce are brown sugar, garlic, ginger, sesame oil, and sometimes chile sauce or other spices for some added heat. A thickening agent, such as cornstarch or arrowroot, is used to thicken the sauce!
Ingredients for Mongolian Beef Bowls
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Flank steak or beef strips
Ingredient Swap – If vegan or vegetarian, substitute the flank steak with tempeh. And you can read all about what tempeh is, and how to prepare it!
- Green onions or scallions
- Coconut palm sugar (raw sugar or brown sugar are fine if needed)
- Broccoli
- Red pepper flakes and sesame seeds
- Potato starch or arrowroot starch (non-paleo can use corn starch)
- Sesame or avocado oil
- Ginger and garlic
- Gluten-Free tamari
- Broth or water
- Toppings: cilantro and Asian/Thai red pepper
How to Make Riced Broccoli Beef Bowls
- Prepare vegetables. Slice green onion and Thai peppers, and mince garlic and ginger.
- Prepare beef. Slice into thin strips, toss in oil and starch, and marinate in the fridge for at least 10 minutes, and up to an hour.
Make Sauce & Cook the Meat
- Sautee garlic and ginger in oil in a sauce pan until fragrant. Add Thai pepper if following spicy version.
- Whisk together tamari, broth, and coconut sugar. Add to sauce pan, bring to boil, then reduce to simmer.
- Coat beef with extra starch, then fry in a heated skillet on each side until browned. Reduce heat and drain oil.
- Add sauce to beef and allow to cook for an additional minute, making sure to coat meat evenly.
Make Broccoli Rice
- Cut broccoli head into 3 to 4 pieces and then pulse in a food processor until it is the texture of rice.
- Place riced broccoli in a large microwave safe bowl with broth or water, season to taste, and steam in microwave.
Assemble Bowls
- Add broccoli rice to bowls them top with beef and extra sauce.
- Garnish with green onions, red pepper flakes, sesame seeds, or cilantro.
More of Our Favorite
Gluten-Free Asian-Inspired Recipes
Paleo Mongolian Beef Riced Broccoli Bowls
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
These Paleo Mongolian Beef Broccoli “Rice” bowls are quick to make, light, and full of flavor! Riced broccoli keeps this dinner paleo and gluten-free.
Ingredients
- 1 lb beef sirloin (sliced thin, ¼ to ⅓ in thick or buy already cut into strips)
- 1 tsp oil (avocado or sesame oil)
- 1 tsp arrowroot starch or potato starch (you can use cornstarch if you are not paleo)
- ¼ c more starch for coating before frying meat
For the Mongolian Sauce:
- 1 tbsp avocado or sesame oil
- 1 tsp minced garlic
- ½ tsp grated ginger
- ¼ c coconut sugar
- ¼ c gluten-free tamari soy sauce
- ⅓ beef broth or veggie broth
- Extra oil, as needed, for combining meat and sauce in pan
Remaining Ingredients to go in the bowls:
- 1 head broccoli. equals 3-4 c riced
- 1 tsp crushed red pepper flakes
- 2 scallions, chopped
- Sesame seeds (you can also add Optional chopped cashews for the broccoli rice)
- Fresh chopped cilantro to garnish
Instructions
- First prepare all your veggies. Slice your scallions and thai peppers (if you are following spicy version see notes). Mince garlic/ginger. Keep them close by. Slice meat into thin strips.
- Toss your meat in 1 teaspoon oil and 1 teaspoon starch. Place meat in a bowl or ziplock bag and marinate in fridge for 10 minutes or up to 1 hour.
To Make Sauce:
- In a small saucepan, add your 1 tablespoon oil, garlic, and grated ginger. Stir fry until fragrant. If you are following spicy version, add 1 sliced thai red pepper while frying.
- Whisk together your ¼ cup tamari soy sauce (I use san-j brand), broth, and coconut sugar. Add to sauce pan. Bring to a boil then reduce and simmer on low until thickened. Around 10 minutes or so.
- Heat a large skillet pan with ⅓ c oil. Lightly coat beef strips in extra ¼ c starch, then place in pan to fry/sear. Fry in oil for about 1 minute each side. Browning the steak strips.
- Reduce heat then drain oil from pan or use slotted spoon to drain.
- Add your Mongolian beef sauce and cook with meat 1 min. Coating the beef evenly. Then set aside while you make the broccoli rice.
For Broccoli Rice:
- Cut your broccoli head into 3 to 4 parts. Place each into blender or food processor until all is “riced” texture.
- Place in a large microwave safe bowl. Add 1 tablespoon broth or water. Salt/pepper to taste.
- Lightly steam in microwave for 45 seconds to 1 minute. (feel free to do this on stove if you don’t have microwave)
- Add garlic powder and chopped cashew to broccoli rice if desired.
To Assemble Bowls:
- Add ½ cup or more broccoli rice to bowls. Then place beef and sauce on top.
- Sliced scallion and red pepper flakes to top!
- Sesame seeds and optional coriander to garnish each bowl.
Notes
- If you want it extra spicy, add 1 sliced red thai pepper to your sauce or to beef when frying.
- Works great with coconut palm sugar or raw turbinado sugar.
- Honey will work in place of coconut sugar, but the beef will be more sticky.
- Nutrition shown is per bowl, with oil drained.
- *Use Reduced Sodium Gluten-Free Tamari Sauce to Reduce Sodium by Half*
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dinner, Main
Nutrition
- Serving Size: 1
- Calories: 309
- Sugar: 14.7 g
- Sodium: 1095 mg
- Fat: 11.4 g
- Saturated Fat: 4.1 g
- Carbohydrates: 24.1 g
- Fiber: 4.5 g
- Protein: 30.1 g
- Cholesterol: 76 mg
Yes, this is an old recipe. However, I just came across it. Is there a reason for coating the meat in starch before frying it? I cannot have any grains, gums, or potatoes, and my constant challenge is to find things I can thicken sauces with that won’t make me ill. BTW, San-J makes a no-soy tamari, which is lovely — since I stop breathing if I consume soy. Fo some odd reason, I like breathing.
Have you tried tapioca or arrowroot starch? Both are grain-free.
Coating the meat with starch helps to both tenderize the meat during the marinating process as well as help it brown during searing. The starch also works as a thickening agent for the sauce. You can make everything without the starch, the sauce just won’t be as thick. And I’m glad you found a soy-free and gluten-free soy sauce! Coconut aminos is another good one to use.
This is AMAZING! Entire family devoured it and it’s been one of the most requested recipes since!
So glad! Thanks for feedback Danielle.
This recipe was AMAZING. I used cauliflower instead of broccoli, just so the laziness factor – it came riced. I’ve made two of your recipes so far, and they’ve both been to die for. So happy I found your blog and will be coming back often!
Oh wonderful! So glad Lauren! And yes, I’ve totally done the quick version with pre-riced cauliflower ???
i missed this recipe when you first posted, can’t wait to make it.
Girl!! You’d love this one! So Saucy haha
Thanks so much for posting this recipe, I’m pinning it to my “what to make next.” ?Can you tell me which Thai red pepper you use and do you have a link?
I used thai bird’s eye red peppers. But you can use any hot pepper really. Here’s a good forum about where to find them. Let me know if that helps kelly! https://food52.com/hotline/4234-thai-red-chilli-peppers-anyone-else-having-a-heck-of-a-time-finding-them-they-re-definately-not-at
These look so freaking amazing!
you would love this Abby!
Broccoli rice is such a clever idea! This looks so so delicious!
Vegas would eat Asian every meal. For real. I need to get some tamari because soy really jacks with her stomach. Not that that stops her… *eye roll*
tamari is more Unami. I LOOOOVE IT!
I LOVE Friday nights at home; they are such a wonderful end cap to the week. And I’ve never heard of riced broccoli before now; it’s such a pretty bed for the beef. We love saucy beef at our house on rice.
me too!! so fun to just relax in pj’s lOL!
I’m a big fan of quiet Friday nights at home too. Better yet if it includes take out! Your healthier Mongolian Beef looks like saucy perfection! Have a great weekend, Lindsay!
Yes, quiet and cozy and saucy. LOL! WOO!
YUMMM! This sounds delicious! I NEED to try the cauliflower rice! What a fun idea! 🙂
thanks Emily! let me know if you try it!
We’ve really been on the “bowl meal” band wagon. I think I’m going to like the broccoli rice a LOT! Great recipe, too.
yea! it’s been fun to make! keep me posted on if you try it!
I am going gaga over these photos! The broccoli rice sounds intriguing! I’ve only ever had cauliflower rice, but this is a curious and colorful addition to a bowl! Brilliant!
oh you gotta try the broccoli then Tina!
This looks delicious, I had cauliflower for the first time a few days ago. Broccoli sounds like a tasty alternative.
I love the photos on this.
Oh it is! Hope you’ll give it a try too! Thanks Angela!
This looks super healthy and packed with flavour, I wouldn’t mind a bowl right now!
I’ll try to reach through the screen and serve you .hehe!
This looks so amazing! Lover of saucy food here, and I will definitely be trying this. Yum!
Keep me posted Kim!
Hey, that sounds like the perfect Friday evening to me! Broccoli rice is always a favorite in my household and that saucy beef is making me drool! Definitely the perfect healthy takeout fakeout on a chill Friday eve!
YES! I am a new fan of riced broccoli- I usually go the lazy route and buy it pre riced, but broccoli and beef is a perfect match!
I need to do this! And the beef . . mmmm
totally thought of you! BEEFY!
I need to rice broccoli–usually I”m so focused on my cauli rice! THis weekend I have to relax… doctors orders.
Oh and I fell asleep at 8 last night.
I riced broccoli for “fun” the other day. Loved it and I’m a alll about staying in on a Friday night. Man I really need a life!