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Mongolian Beef Egg Roll Bowls

Image for Mongolian Beef Egg Roll Bowls


Egg Roll Wrappers
Rice Noodles


2 Teaspoon Vegetable Oil
1/2 Teaspoon Ginger
1 Tablespoon Minced Garlic
1/2 Cup Kikkoman Soy Sauce*
1/2 Cup Water
3/4 Cup Brown Sugar, Packed
*May substitute Gluten Free Tamari Soy Sauce


1 Lb Flank Steak
1/4 Cup Corn Starch
2 Tablespoon Oil
3 Green Onions, Sliced (About a 3/4 Cup)


  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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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