Back to Recipe
Mongolian Beef Egg Roll Bowls

Mongolian Beef Egg Roll Bowls

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 12 serving

Calories: 158 kcal per serving

Ingredients

  • Egg Roll Wrappers
  • Rice Noodles
  • Sauce
  • 2 Tsps - Vegetable Oil
  • ½ Tsps - Ginger
  • 1 Tbsp - Garlic
  • ½ Cups - Kikkoman Soy Sauce or Gluten Free Soy Sauce
  • ½ Cups - Water
  • ¾ Cups - Brown Sugar
  • Meat
  • 1 Lb - Flank Steak
  • ¼ Cups - Corn Starch
  • 2 Tbsps - Oil
  • 3 - Green Onions

Instructions

  1. Preheat the oven to 350*.
  2. Use 2 muffin tin pans and spray with non-stick cooking spray.  Then, take 1 egg roll wrapper and shape it to fit in the muffin tin.  I did every other one to make 12 egg roll bowls.
  3. Bake these in the oven per the package instructions.
  4. Remove and let cool.
  5. While these are cooling or while in the oven, prepare the sauce by combining all ingredients and whisking well together.
  6. Next, place the flank steak in a Ziploc bag along with the cornstarch, seal it and shake it up.  Mix this well.
  7. Heat up the oil in a cast iron skillet then, add in the flank steak.
  8. Let this cook for 5-10 minutes until lightly browned.
  9. Add in the sauce along with about 1/2 cup green onions.
  10. Let this simmer for an additional 10 minutes or until the sauce is fully soaked into the steak.
  11. While this is simmering, prepare the noodles as instructed on the package.
  12. Fill each egg roll bowl with the noodles, then top with the steak.
  13. Lastly, top with additional green onions and serve.

Nutrition

Energy: 158 kcal | Total Fat: 6 g | Saturated: 2 g | Trans: 0 g | Cholesterol: 26 mg | Total Carbs: 17 g | Fiber: 0 g | Sugars: 14 g | Proteins: 9 g | Sodium: 594 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

©2026 OnlineCook LLC