Mongolian Firepot Beef Bowl

It takes just 20 minutes to prepare this flavorful and satisfying top sirloin steak stir-fry. The picture shown uses bamboo shoots and edamame.

Mongolian Firepot Beef Bowl

Ingredients

  • 1 beef top sirloin steak, cut 1 inch thick (about 1 pound)
  • 2 tablespoons minced garlic, divided
  • 1/4 to 1/2 teaspoons crushed red pepper
  • 1/2 cup chopped green onions
  • 1/4 cup oyster sauce
  • 2 tablespooons sugar
  • 1 tablespoon chopped fresh ginger
  • 2 cups bamboo shoots, edamame, baby corn or water chestnuts
  • 2 cups hot cooked rice

Instructions

  1. Cut beef top sirloin steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with 1 tablespoon garlic and red pepper.
  2. Heat nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.
  3. Remove from skillet. Repeat with remaining beef. Remove from skillet.
  4. Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook for 1 to 2 minutes or until sauce is hot.
  5. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot.
  6. Serve over rice.

Yield: 4 servings

Nutrition information per serving: 343 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 70 mg Cholesterol; 555 mg Sodium; 42 g Total Carbohydrate; 2.6 g Dietary Fiber; 31 g Protein; 3.7 mg Iron; 9.9 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.2 mg Zinc; 39.5 mcg Selenium; 101 mg Choline

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Recipe and photo used with permission from: Texas Beef Council