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Mongolian Beef Meal in a Jar 😊

This Mongolian Beef Meal in a Jar is savory, slightly sweet, and deeply satisfying 🥩🍚
Tender beef, veggies, and rice in a rich soy-ginger sauce — shelf-ready comfort food!

Ingredients
• 2 lbs stew beef, cubed
• 1 1/2 cups sliced carrots
• 1 cup sliced onions
• 1 cup sliced bell peppers
• 2/3 cup soy sauce
• 1/2 cup beef broth
• 1/2 cup brown sugar
• 4 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• Cooked rice (for serving or layering, optional)

You Will Need
• Quart mason jars
• Pressure canner
• Canning tools
• Funnel and ladle
• Debubbler
• Jar lifter
• Clean cloths
• Lids and bands

Directions

In a large pan, lightly brown the beef (do not fully cook).

Add garlic and ginger; sauté briefly until fragrant.

Stir in soy sauce, beef broth, brown sugar, sesame oil, and red pepper flakes.

Add carrots, onions, and bell peppers. Simmer 5–10 minutes.

Pack hot mixture into clean, hot jars. If using rice, add it separately or serve fresh later.

Leave proper headspace, remove air bubbles, and wipe rims clean.

Apply lids and bands fingertip-tight.

Process jars in a pressure canner following approved beef/meat canning guidelines.

Allow canner to cool naturally before removing jars.

Storage Information

Shelf-Stable (Unopened)
• Store in a cool, dark place.
• Shelf life: up to 12 months when properly pressure-canned.
• Always check seals before storage — lids should be fully sealed and concave.

After Opening
• Refrigerate immediately after opening.
• Consume within 3–4 days for best quality.

Important Safety Notes
• Meals containing meat MUST be pressure-canned.
• Do NOT water-bath can this recipe.
• Follow tested pressure, time, and jar-size guidelines for beef.
• Discard immediately if jar is leaking, bulging, smells off, or shows mold.

By : Katy culver