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EASY Mongolian Beef

A quick and delicious dish made with tender beef, vibrant veggies, and a flavorful sauce, all in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb thinly sliced beef (flank steak or sirloin) Chicken is a great substitute.
  • 2 cups broccoli florets Fresh is best, but frozen works in a pinch.
  • 1 bell pepper, sliced Any color will do; add red for sweetness.
  • 1 onion, sliced Shallots can be a unique twist.
  • 3 cloves garlic, minced Fresh garlic makes a big flavor difference.
  • 1/4 cup soy sauce Low-sodium soy sauce is a healthy option.
  • 1/4 cup brown sugar Coconut sugar can be used for a healthier option.
  • 2 tablespoons cornstarch Arrowroot starch is a great alternative.
  • 1 tablespoon vegetable oil Sesame oil can infuse a richer flavor.
  • 1 teaspoon ginger, minced Fresh ginger enhances freshness.
  • Green onions, for garnish Chives are another delightful option.

Method
 

Preparation
  1. In a bowl, mix soy sauce, brown sugar, cornstarch, garlic, and ginger to create the sauce.
  2. Pat the beef dry with a paper towel to ensure a good sear.
Cooking
  1. Heat vegetable oil in a pan over medium-high heat and add the sliced beef.
  2. Cook until browned, then remove and set aside.
  3. In the same pan, add broccoli, bell pepper, and onion. Stir-fry for a few minutes until tender.
  4. Return the beef to the pan and pour the sauce over the top. Stir to combine and cook for an additional 2-3 minutes until the sauce thickens.
Serving
  1. Serve hot, garnished with green onions.

Notes

Store leftovers in an airtight container in the fridge for up to three days. You can freeze the dish in an airtight container for up to three months. Thaw in the fridge overnight before reheating.