A great weeknight meal, this quick, easy and flavourful Mongolian beef and broccoli is a family favourite. Add some rice as well, if you like.
Why you’ll love this Mongolian Beef and Broccoli
- This Mongolian beef is full of flavour, but ready in just 30 minutes. This is a great, quick weeknight meal.
- Enjoy it with broccoli for a complete, easy meal or add some rice to the mix, to make it into a rice bowl.
- This is one of those dishes that everyone seems to love, which is always a good thing!
Ingredients and Substitutions
Beef – I love the beef “stir fry strips” that are available at most grocery stores. If the beef strips aren’t available, you can cut strips from any beef steak. You don’t need an expensive cut of steak for this recipe, as the marinade and quick cooking keeps the beef moist and tender.
Tip! It is easiest to slice beef steak thin when it is cut partially frozen. If starting from frozen, cut while it is still a bit from or if starting with fresh, pop it in the freezer for a bit before slicing. Slice across the grain, for best results.
Broccoli – Broccoli is a great pairing with the full flavoured Mongolian beef. Simply steam until tender crisp. I like to serve it alongside the Beef in a bowl, but you could certainly add it to the skillet with the beef at the end of cooking, if you like.
Soy Sauce – low-sodium soy sauce is recommended, to avoid an overly salty dish.
- Mix up the marinade and sauce I like to mix both at the same time. Set the sauce mixture aside for later.
- Add the marinade to the beef. Use a bowl and cover with plastic wrap or a zipper bag.
- Mix the marinade with the beef and refrigerate 30 minutes up to 8 hours.
- Cook the marinated beef in a skillet.
- Cook the beef just until it is no longer pink.
- Add the sauce to the skillet.
- Simmer the sauce with the meat until it reduces slightly.
- Thicken the sauce with the cornstarch/water mixture, to your liking.
- You can marinate the beef anywhere from 30 minutes to 8 hours.
- I like to serve the broccoli alongside the Beef in a bowl, but you could certainly add it to the skillet with the beef at the end of cooking, if you like.
- Rice is optional here, but it makes a nice meal made up as a rice bowl.
- The microwave makes short work of steaming broccoli. Simply add to a bowl, cover with plastic wrap and microwave on high for 60-90 seconds, or until tender crisp. Alternately, steam in a steamer on the stove-top.
- This recipe starts with just 1 lb. of beef and serves 2-3. Feel free to double or triple up if you are feeding more.
Get the Recipe: Mongolian Beef and Broccoli
- 1 lb beef stir fry strips, or cut strips from a 1 lb. steak
For the marinade:
- 1/2 teaspoon baking soda
- 1 teaspoon white sugar
- 1 Tablespoon corn starch
- 1 Tablespoon soy sauce, low-sodium recommended
- 1 teaspoon rice vinegar
- 2 Tablespoons vegetable oil, or similar neutral cooking oil
For the sauce:
- 1/4 cup soy sauce, low-sodium recommended
- 1/4 cup water
- 2 teaspoons garlic, minced
- 1/2 teaspoon fresh ginger, grated, or ginger paste
- 1 teaspoon vegetable oil, or similar neutral cooking oil
- 6 Tablespoons light brown sugar
To thicken sauce:
- 1 1/2 Tablespoons corn starch
- 1 Tablespoon cold water
- Steamed broccoli, *see Notes for how to steam broccoli
- Cooked rice, optional
- Sliced green onions
- Sesame seeds
- If starting with a whole steak, slice across the grain into 1/4-inch thick slices, about 3 inches long. Place beef strips into a bowl or a zipper bag.
- Make the marinade and sauce: In a small bowl or measuring cup, combine all the marinade ingredients and stir well to combine. While you have the soy sauce and vegetable oil out, go ahead and make the sauce. Combine all the sauce ingredients in a small bowl or measuring cup and stir well. Cover and set aside.
- Pour marinade over the beef and stir or shake to coat the beef well. Cover and refrigerate at least 30 minutes or up to 8 hours.
- Heat a skillet over medium-high heat on the stove-top. Add the beef and cook, stirring/flipping the pieces, just until the beef is no longer pink. Add the prepared sauce mixture and bring to a boil. Reduce heat slightly and allow to cook a bit more, until the sauce has thickened slightly.
- Combine the cornstarch and water in a small bowl. Add to the sauce, a bit at a time, until the sauce is thickened to the desired level. You may no need it to use all of the cornstarch mixture.
- Serve with steamed broccoli and optionally, with cooked rice.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!