It’s that time of year again for loads of fresh produce, sunny weather, and this Spring Roll in a Bowl! Add some Mongolian ground beef for a hefty dose of protein (and flavor!)… and dinner is served.
We’ve officially passed the first day of spring, yay! There are birds chirping outside my office window, later evening sunsets, and I always find myself craving something bright, yet filling, for dinner. Enter this beauty right here. If you’ve tried and liked my Sesame Hoisin Ground Chicken Lettuce Wraps, these Peanut Sesame Noodles, or my Crunchy Asian Ramen Salad… then this recipe is for you!
WATCH OUR HOW-TO VIDEO ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
I absolutely love Spring Rolls... but if I’m serving them as a main dish instead of a starter, I like to add some protein, so our tummies are happy and full.
MONGOLIAN GROUND BEEF:
- Toasted Sesame Oil
- Verde Farms Ground Beef
- Garlic Cloves
- Ginger Puree
- Brown Sugar
- Hoisin Sauce
- Liquid Aminos
- Salt + Black Pepper
TO MAKE THE SPRING ROLL IN A BOWL:
- Green Leaf Lettuce Leaves
- Green Cabbage
- Carrots
- Cucumber
- Red Bell Pepper
- Cilantro
- Green Onions
- Avocado
- Peanut Sauce
The Mongolian Ground Beef was inspired by these Mongolian Ground Beef Dinner Bowls. We enjoyed it so much I just knew I needed to incorporate it into another main meal. So here we are.
PRODUCE VARIATIONS:
While I love the combination that I used, here are some other items that you can swap/add/use as well!
- Sliced Radishes
- Zucchini
- Green Beans
- Snow Peas
- Broccoli
- Cauliflower
- Baby Corn
- Bok Choy
- Kale
- Fresh or Pickled Jalapeños
Per the usual, I encourage you to use what you have on hand and get creative! While I kept mine low carb, you could also toss in some cooked stir-fry rice noodles or serve with a side of my Coconut Rice.
MORE GROUND BEEF RECIPES YOU’LL LOVE:
Bite-Sized Korean Beef Cream Cheese Wontons
Beef and Mushroom Lasagna Soup
Salisbury Steak Smothered in Homemade Mushroom Sauce
Cheesy Hamburger and Rice Casserole
One-Pan Mexican Rice Casserole with Ground Beef
Cheesy Beef and Red Sauce Mexican Lasagna
VIEW ALL RECIPES BY CLICKING HERE!
Mongolian Ground Beef Spring Roll in a Bowl
Ingredients
SPICY PEANUT SAUCE:
- 1/2 cup Creamy Peanut Butter
- 2 tbsp. Rice Vinegar
- 2 tbsp. Liquid Aminos
- 1 tbsp. Toasted Sesame Oil
- 2 tbsp. Maple Syrup
- 2 tbsp. Chili Garlic Sauce
- 1 tbsp. Fresh Lime Juice
- 1 - 2 tbsp. Chicken Stock (or water), if needed for thinning
MONGOLIAN GROUND BEEF:
- 1 tbsp. Toasted Sesame Oil
- 1 lb. Ground Beef
- 4 Garlic Cloves, minced
- 2 tsp. Ginger Puree
- 1/4 cup Light Brown Sugar
- 2 tbsp. Hoisin Sauce
- 1/2 cup Liquid Aminos
- Salt + Pepper, to taste (about 1/2 tsp. each)
TO MAKE THE SPRING ROLLS IN A BOWL:
- 5 oz. Green Leaf Lettuce
- 1 cup Angel Hair Sliced Cabbage
- 1 cup Matchstick Carrots
- 1/2 English Cucumber, cut into thin strips
- 1 Red Bell Pepper, cut into thin strips
- 1/4 cup Cilantro
- 4 Green Onions, sliced
- 1 Avocado, halved and sliced
- Sesame Seeds, optional for garnish
- Spicy Peanut Sauce, for serving
Instructions
- SPICY PEANUT SAUCE: Add all ingredients to a mason jar (with a lid) and shake to combine. If needed, stir with a spoon to fully combine. Set aside.
- MONGOLIAN BEEF: Add the sesame oil to a large skillet over medium-high heat. Sauté the ground beef until starting to brown, then add the garlic cloves, ginger puree, brown sugar, hoisin, and liquid aminos. Continue to sauté until fully cooked and the sauce has started to thicken. Taste, and season with salt and pepper to your own preferences. Turn off the burner but leave in the pan to stay warm while you prep the other ingredients.
- SPRING ROLL IN A BOWL: Add all ingredients for this to a large cutting board (except for the avocado, sesame seeds, and peanut sauce). Chop until all ingredients are in bite-sized pieces. Transfer to a serving platter and top with the Mongolian ground beef and sprinkle with sesame seeds, if desired. Serve with avocado and spicy peanut sauce on the side. Enjoy immediately.
NOTES ON THIS RECIPE:
- I say that this will serve 2, but that is entree portions. If you want to have this as a starter it’ll serve 4 smaller portions. Either way, it’s delicious.
- This will make more peanut sauce than you need for this particular recipe. I save it in the fridge and use it as a salad dressing, egg roll dipper, or serve with lettuce wraps. It will last in your fridge for up to a week, just be sure to shake it up before each use.
- Personally I prefer to use 93/7 ground beef, but you could also use 85/15. If using the higher fat percentage, you may need to drain the ground beef before adding the remaining ingredients to create the saucy flavoring.
- Any leftovers should be kept refrigerated in a sealed container and consumed within the next day or two. I like to store the beef, avocado, and spring roll in a bowl components separately.
This post is sponsored in partnership with Verde Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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