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.

Mongolian beef with broccoli and rice in white bowl

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.

Step-by-Step Photos

photo collage of steps to make Mongolian beef 2

  1. Mix up the marinade and sauce I like to mix both at the same time. Set the sauce mixture aside for later.
  2. Add the marinade to the beef. Use a bowl and cover with plastic wrap or a zipper bag.
  3. Mix the marinade with the beef and refrigerate 30 minutes up to 8 hours.
  4. Cook the marinated beef in a skillet.
  5. photo collage of steps to make Mongolian beef 2

  6. Cook the beef just until it is no longer pink.
  7. Add the sauce to the skillet.
  8. Simmer the sauce with the meat until it reduces slightly.
  9. Thicken the sauce with the cornstarch/water mixture, to your liking.

Mongolian beef with broccoli and rice in white bowl

Cook’s Notes

  • 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.
Mongolian beef with broccoli and rice in white bowl

Get the Recipe: Mongolian Beef and Broccoli

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 to make it a rice bowl. Double or triple the recipe if you need to feed more.
5 stars from 1 rating
Prep Time: 10 mins
Cook Time: 15 mins
Marinating Time:: 30 mins
Total Time: 55 mins
Yield: 3 servings

Ingredients

  • 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

To serve:

  • Steamed broccoli, *see Notes for how to steam broccoli
  • Cooked rice, optional

To garnish:

  • Sliced green onions
  • Sesame seeds

Instructions
 

  • 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.

Notes

If cutting beef strips from a whole steak, you'll find it easiest to slice thin if the steak is partially frozen. You can either cut while the steak is thawing and still a bit frozen, or if the steak is fresh, pop it in the freezer for 30 minutes before slicing.
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.
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.
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.
Cuisine: Mongolian
Course: Main Course
Author: Jennifer
Calories: 455kcal, Carbohydrates: 33g, Protein: 33g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 92mg, Sodium: 1227mg, Potassium: 540mg, Fiber: 0.3g, Sugar: 25g, Vitamin A: 23IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 3mg
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