Mongolian Beef Brown Rice Bowl
Ditch the takeout menu and get on top of your stir-fry game with this Mongolian Beef Brown Rice Bowl instead! It’s made with tender flank steak and a flavorful Kikkoman® Soy Sauce base for a colorful and delicious weeknight meal!
Servings 1
Ingredients
- 1/4 cup Kikkoman® Traditionally Brewed Soy Sauce
- 1 tsp. sweet chili sauce
- 1/4 tsp. ground ginger
- 1 tbsp. honey
- Large garlic clove minced
- Extra virgin olive oil
- A little over 1/2 lb. flank steak fat trimmed and cut into strips
- Small red bell pepper cut into thin strips
- 1/4 cup shredded carrots
- 1/2 green onion stalks cut into 2 inch pieces
- 1/2 cup brown rice cooked
- Optional: sesame seeds to garnish
Instructions
- In a large bowl, whisk together the Kikkoman® Traditionally Brewed Soy Sauce, chili sauce, ginger, honey, and garlic.
- Add the flank steak to the bowl and toss to coat.
- Heat a tablespoon or two of olive oil in a medium skillet over medium heat.
- Add the flank steak and cook on both sides about two minutes. Remove from skillet and set aside.
- Lower heat and let the sauce reduce by half. Add the pepper and carrots. Cook until they begin to soften.
- Add the flank steak back into the pan, along with the green onions. Cook for another minute or two.
- Spoon brown rice into a small bowl. Then, top with steak mixture.
- Garnish with sesame seeds and serve immediately with more Kikkoman® Traditionally Brewed Soy Sauce, if desired.