Mongolian Impossible Beef and Broccoli Bowl

Savory, saucy plant-based steak bites tossed with crisp broccoli florets, fresh ginger, and scallions over warm jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Calorie
• Low-Saturated-Fat
• Low-Cholesterol
• High-Fiber
• Low-Fat
• Low-Sugar

Tags

• stir-fry
• quick
• savory
• spicy
• healthy

Ingredients

• 0.5 cup jasmine rice (uncooked)
• 1.25 cup water (cold)
• 12 ounce plant-based steak bites (thawed)
• 3 cup broccoli (cut into bite-sized florets)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 4 green onions (sliced into 1-inch pieces)
• 3 tablespoon low-sodium soy sauce
• 1 tablespoon brown sugar
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil

Instructions

1. Combine 1/2 cup jasmine rice and 1 cup water in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until tender. Remove from heat and keep covered.
2. In a small bowl, whisk together low-sodium soy sauce, brown sugar, crushed red pepper flakes, cornstarch, and 1/4 cup cold water until smooth.
3. Heat toasted sesame oil in a large non-stick skillet or wok over medium-high heat. Add plant-based steak bites and sear for 4 minutes, stirring occasionally, until browned and hot. Transfer steak bites to a plate.
4. Add broccoli florets to the hot skillet along with 2 tablespoons of water. Cover and steam for 2 minutes until bright green and crisp-tender.
5. Stir in minced garlic, fresh ginger, and green onions. Cook, stirring constantly, for 1 minute until fragrant.
6. Return the plant-based steak bites to the skillet. Pour in the prepared sauce mixture and cook, stirring continuously, for 1 to 2 minutes until the sauce bubbles, thickens, and glossily coats the steak and broccoli.
7. Fluff the cooked jasmine rice with a fork and divide between 2 lunch bowls. Top with the saucy Mongolian steak and broccoli mixture and serve warm.

Notes

Keeps well in airtight containers in the refrigerator for up to 4 days, making it ideal for weekday lunches.

Nutrition (per serving)

• Calories: 465
• Protein: 45.5 g
• Carbohydrates: 44 g
• Fat: 13.5 g
• Fiber: 8 g
• Sodium: 760 mg
• Saturated Fat: 4.5 g
• Sugar: 8.5 g