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Test Kitchen Approved

Mongolian Beef with Sesame Cauliflower “Rice”

Mongolian Beef with Sesame Cauliflower “Rice”

Mongolian Beef with Sesame Cauliflower “Rice”

Recipe By Savory Spice Test Kitchen


3 to 4 servings

Recipe By Savory Spice Test Kitchen

This quick weeknight meal gives one of our traditional steak seasonings an Asian twist. Sesame seeds provide both flavor and texture for the easy cauliflower “rice” side that soaks up the sticky Mongolian sauce. You can even swap the steak with portobello mushrooms for a delicious vegetarian/vegan option.

Recipe Notes

Gluten-free: Use tamari in place of soy sauce.

Vegetarian/Vegan: Replace flank steak with portobello mushrooms (see our Mongolian Mushrooms recipe) and replace honey with maple syrup or brown sugar.


For beef:

1 1/2 lbs. flank steak

2 Tbsp. coconut (or vegetable) oil, divided

1/2 cup minced yellow onion

1/4 cup soy sauce (or tamari)

1/4 cup honey

2 cloves garlic, minced

1 tsp. fresh minced ginger

1/4 cup water

1 Tbsp. cornstarch

4 scallions, sliced on the bias into 1-inch pieces

For cauliflower:

1 medium head cauliflower, cut into florets

1 Tbsp. coconut (or vegetable) oil

1/2 cup minced yellow onion

2 cloves garlic, minced

2 Tbsp. rice vinegar

2 tsp. sesame oil

Savory Spice ingredients in this recipe

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For beef: Season steak all over with Mt. Massive Steak Seasoning. Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Sear steak for 4 min. per side until slightly charred. Transfer steak to a plate to rest while you prepare sauce. Reduce heat to medium and add remaining 1 Tbsp. oil to the skillet. Add onions and cook, stirring frequently, for 2 to 3 min. Whisk together soy sauce, honey, garlic, and ginger; stir mixture into onions. Bring sauce to a boil then reduce heat to low. Whisk water and cornstarch together until smooth then stir into sauce. Cook until sauce thickens, 2 to 3 more min. Slice steak, across the grain, into thin strips and stir strips into sauce. Cook just until steak is warmed through. Serve topped with scallions over cauliflower “rice”.

For cauliflower: Place florets in a food processor and pulse until texture resembles rice or couscous, about 15 to 20 pulses. (Alternatively, grate cauliflower into a bowl using a hand grater.) Heat coconut oil in a large skillet over medium heat. Add onions, garlic, and sesame seeds. Saute until fragrant, 3 to 4 min. Stir in “riced” cauliflower, rice vinegar, sesame oil, and salt & pepper to taste. Cook for 6 to 8 min. until cauliflower is cooked through but the texture is still firm.