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You can make this delicious One Skillet Mongolian Beef and Broccoli recipe at home any time you’re craving Chinese food! With just one skillet, 20 minutes, and a handful of pantry ingredients, this easy recipe will please the whole family – and it’s just as good as the Chinese restaurants!

A closeup image of a bowl filled with Mongolian beef and broccoli. Tender strips of beef and broccoli florets cooked in a sweet and savory sauce.
Table of Contents
  1. What is Mongolian Beef? 
  2. Ingredients for Homemade Mongolian Beef and Broccoli
  3. How to Make Mongolian Beef and Broccoli
  4. Cook’s Tips and Recipe Variations for Easy Mongolian Beef
  5. What to Serve with Mongolian Beef and Broccoli
  6. More Delicious Beef Recipes You Might Like
  7. One Skillet Mongolian Beef and Broccoli Recipe

You know what it’s like when you get a craving for takeout, but you don’t want the guilt of feeding your family something unhealthy for dinner (or spending the cash)? When it comes to sticky, sweet, rich, delicious Mongolian beef, you have all the flavor and taste of your favorite takeout dish right at home – save the guilt and some cash in the process!

When I’m craving a tasty Mongolian beef recipe, I simply get in the kitchen and make it myself! It’s so much better, so easy to make, and really is a great weeknight meal – even when you’re short on time.

What is Mongolian Beef? 

Mongolian beef is a dish that originated in Taiwan. It’s made with thin strips of sliced beef that’s seared and cooked in a flavorful sauce. Traditional Mongolian beef sauce is made with hoisin sauce – a sauce that’s similar to teriyaki sauce but with a deeper, more complex flavor. It’s often called the “ketchup of Chinese cuisine.” The Americanized version of Mongolian beef sauce is made with soy sauce, brown sugar, garlic, and ginger, which is what I use to make the sweet and savory sauce.

Mongolian beef is usually made with onions – white onions, green onions, or scallions. But in this recipe, we’re using tender steamed broccoli florets. This tasty Chinese food recipe is the perfect way to get the kiddos to eat some veggies. The sweet Mongolian beef sauce coats the tender broccoli just enough to make it enjoyable for even the pickiest eaters!

Ingredients for Homemade Mongolian Beef and Broccoli

Below is an overview of the simple ingredients you need to make your own Mongolian beef recipe right at home! Most of these ingredients are even pantry staples and it’s a one-skillet meal. Could it get any easier?! As always, you can find the complete ingredient list in the recipe card at the end of the post.

  • Flank Steak: these tender, thin slices of beef cook up perfectly in this dish.
  • Broccoli Florets: you can use fresh or frozen broccoli; fresh broccoli cooks faster, but either will work.
  • Soy Sauce: the base of the Mongolian beef sauce.
  • Brown Sugar: to thicken and sweeten the yummy sauce.
  • Fresh Ginger & Garlic: fresh provides the best flavor, but you can use dried or even jarred if that’s what you have on hand.
  • Cornstarch: to thicken the beef sauce.
A large bowl of Mongolia beef and broccoli, garnished with sesame seeds.

What’s the best beef to use to make Mongolian beef?

I find that flank steak is the best option for making homemade Mongolian beef. It’s the most common cut to use, easy to find, and affordable (and often on sale), but you could also try using sirloin steak, which I think could work quite well too.

What is Mongolian beef sauce made of?

In this easy Mongolian beef recipe, the sauce is a super simple mix of soy sauce, fresh ginger, fresh garlic, brown sugar, and a cornstarch slurry (cornstarch and water). This sweet and savory sauce packs a punch of flavor – seriously, this is the type of dish that everyone will want seconds of, and it’s all thanks to the incredible sauce! If you want a bit of heat to your Mongolian beef, add red pepper flakes to the sauce.

How to Make Mongolian Beef and Broccoli

All you need is one skillet, about 20 minutes, and some simple ingredients to bring this delicious Mongolian beef and broccoli recipe to life!

  • Prepare the sauce in a small bowl; set aside.
  • Cook the broccoli in a hot skillet with vegetable oil for about 1 minute; remove and set aside.
  • Brown the beef in the same skillet, about 30-45 seconds on each side; remove and set aside.
  • Pour the sauce into the skillet, let it boil and thicken for 1-2 minutes.
  • Add the beef and broccoli back into the skillet; stir to coat with the sauce and cook for an additional 2-3 minutes.
  • Serve over rice or rice noodles.

How long does Mongolian beef take to cook? 

As far as actual cooking time, it doesn’t take much longer than 5-10 minutes to cook the Mongolian beef. The oil should be heated over high heat to quickly cook the broccoli and beef. The tender beef is cut thin enough that it takes no time at all to cook. You don’t want to overcook the Mongolian beef, or it will be tough and dry.

An overhead image of a large bowl of Mongolian beef and broccoli, served on a table with a white and yellow striped tea towel and a set of bamboo chopsticks.

Is Mongolian beef supposed to be spicy? 

Mongolian beef is not traditionally spicy, but it is not unusual to add spice with the help of red pepper flakes, chili oil, or a condiment like Sriracha sauce. Mongolian sauce is typically on the sweeter and saltier side, with the sweetness coming from the brown sugar and sodium from the soy sauce. If you want to control the saltiness of the dish, use low sodium soy sauce.

Can you make Mongolian beef in the slow cooker?

Yes, it would be simple to alter this recipe to be an easy slow cooker dinner! First, you’ll want to coat the sliced beef in cornstarch (this will help thicken the sauce throughout the cooking process and keep the thin beef nice and tender). Mix the Mongolian beef sauce and toss it into your slow cooker with the sliced beef, stirring to make sure the beef is coated in the sauce. Set the Mongolian beef to cook on HIGH for 2-3 hours or LOW for 4-5 hours. Toss the broccoli into the slow cooker for the last 10 minutes of cooking time.

Cook’s Tips and Recipe Variations for Easy Mongolian Beef

  • To ensure the most tender beef slices, cut across the grain. For the easiest cutting, freeze the flank steak for about 15-20 minutes before preparing the recipe.
  • Want spicy Mongolian beef? Chili oil or red pepper flakes will kick up the heat.
  • Don’t overcrowd the skillet – you want to cook the beef in a single layer to ensure it cooks quickly and evenly.
  • Toss in some white onion slices, green onions, or scallions for a more authentic flavor.
  • Cooking for two? Just cut the recipe in half or prepare the full recipe and enjoy the leftovers the next day! Cold Chinese food is a thing… right?!
  • Garnish with sesame seeds and thin-sliced green onion for the perfect presentation. 

Prep-Ahead and Leftover Storage Tips

Want to prep ahead? I like to make the sauce in advance and leave it covered on the counter until I need it. Right before using the sauce, give it a whisk to make sure that the cornstarch has not settled at the bottom. You can also slice the meat and prepare the broccoli ahead of time (keep it refrigerated until ready to use).

Store leftovers in an airtight container in the fridge for 3-4 days. Mongolian beef can be frozen and reheated on the stovetop or in the slow cooker. You might want to make a little extra sauce or use water or beef broth to thin out the sauce while it’s reheating.

What to Serve with Mongolian Beef and Broccoli

I think that the meat and veggies are great on their own, but my boys like to pile them high on top of steamed white rice – restaurant style! You could also, of course, serve over fried rice, brown rice, or Chinese rice noodles (which are more traditional, like the restaurant version). Here are some more Asian-inspired recipes that would pair well with Mongolian beef:

However you choose to serve it, this weeknight Mongolian Beef is a simple and delicious meal that will satisfy your Chinese food cravings – no matter where you live!

More Delicious Beef Recipes You Might Like

One Skillet Mongolian Beef and Broccoli

5 from 3 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings 4 servings
Calories 297 kcal
This sweet and savory Mongolian beef and broccoli recipe is the perfect copycat recipe for takeout Chinese food at home! Save the dollars (and calories) with this homemade version of Mongolian beef.

Ingredients
  

  • 16 ounces broccoli florets
  • ½ cup soy sauce
  • ½ cup cold water plus additional as needed
  • ¼ cup cornstarch
  • ½ teaspoon minced fresh ginger or about ¼ teaspoon dried ginger
  • 1 tablespoon minced garlic or about ½ teaspoon garlic powder
  • ¼ cup brown sugar
  • 1 lb. flank steak trimmed of fat and sliced thin against the grain

Instructions

  • In a bowl, whisk together soy sauce, water, cornstarch, ginger, garlic, and brown sugar until completely combined. Set aside.
    ½ cup soy sauce, ½ cup cold water, ¼ cup cornstarch, ½ teaspoon minced fresh ginger, 1 tablespoon minced garlic, ¼ cup brown sugar
  • Heat 2 tablespoons of canola oil in a large skillet over high heat. Add the broccoli and stir for about 1 minute. Remove to a plate and set aside.
    16 ounces broccoli florets
  • Add meat to the skillet in a single layer (still over high heat) and cook for about 1 minute – do not stir or move the meat while it is browning. Flip the meat, cook on the other side for about 30 more seconds, and then remove to the plate with the broccoli.
    1 lb. flank steak
  • Pour the sauce into the skillet and bring to a boil, then allow to simmer while whisking until the sauce thickens (about 1-2 minutes). If the sauce gets too thick, just add additional water until it reaches desired consistency. Add broccoli and beef back to the skillet and stir to coat with the sauce. Serve over rice.

Notes

  • To ensure the most tender beef slices, cut across the grain. For the easiest cutting, freeze the flank steak for about 15-20 minutes before preparing the recipe.
  • Want spicy Mongolian beef? Chili oil or red pepper flakes will kick up the heat.
  • Don’t overcrowd the skillet – you want to cook the beef in a single layer to ensure it cooks quickly and evenly.
  • Toss in some white onion slices, green onions, or scallions for a more authentic flavor.
  • Cooking for two? Just cut the recipe in half or prepare the full recipe and enjoy the leftovers the next day! Cold Chinese food is a thing… right?!
  • Garnish with sesame seeds and thin-sliced green onion for the perfect presentation. 

Nutrition

Calories: 297kcalCarbohydrates: 30gProtein: 30gFat: 6gSaturated Fat: 2gCholesterol: 68mgSodium: 1723mgPotassium: 824mgFiber: 3gSugar: 15gVitamin A: 705IUVitamin C: 101.8mgCalcium: 98mgIron: 3.4mg
Keyword: Mongolian Beef, Sticky Beef
Course: Main Course
Cuisine: Mongolian
Author: The Seasoned Mom
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Gayle @ Pumpkin 'N Spice says:

    Sounds like you live in a beautiful part of the country, Blair! It must be so nice to see mountains. I’m always in awe of people who see mountains and oceans every day, while over in here in Chicago, it’s pretty flat! This skillet looks amazing! This is a delicious dish to order out, so I can only imagine how tasty this must be to make at home!

    1. Blair says:

      Thanks so much, Gayle! Chicago has a lot of wonderful things to offer — even if it’s flat! 🙂

  2. Natalie | Natalie's Food & Health says:

    I live in rural part of my country, actually it’s a small city near capital town of Croatia so I know exactly what you talking about 🙂 We don’t have restaurants, or shopping malls, but we have beautiful nature, fresh air and chickens… yes chickens are popular around here 😀 This mongolian beef with broccoli looks so delicious. Sooo good! And I love the fact that it can be made in only 20 minutes. I mean, that’s AWESOME for busy mums like us, right!? And you can prep this ahead? Just perfect! Im sharing this and saving to try.

    1. Blair says:

      I hope that you get to try it, Natalie! And yes…chickens are BIG on the farms here too! So many great fresh eggs!

  3. Alix @A Hedgehog in the Kitchen says:

    5 stars
    It looks like you live in a beautiful area! We live right in the heart of Paris but love taking trips to the countryside to visit my husband’s mom who lives in the French countryside. This dish looks amazing and how fabulous that it’s ready in just 20 minutes! Do your boys like to cook with you sometimes?

    1. Blair says:

      Oh, wow — you get the best of both worlds, Alix — the big city of Paris + the French countryside. Sounds like heaven!!! And yes, my boys definitely like to get in the kitchen with me…but mostly when it involves baking sweets because they like to lick the bowl. 🙂

  4. Jen | Baked by an Introvert says:

    Love your photos, Blair! There’s beauty in everything around you!

    1. Blair says:

      Thank you, Jen!

  5. Quin @Butter Be Ready says:

    I am loving this recipe; this dish would make such a great weeknight dinner!!! Lovely photos 🙂

    1. Blair says:

      Thank you, Quin!

  6. Kristy from Southern In Law says:

    This looks AMAZING! I haven’t had mongolian beef in years so I really need to try this recipe!

    1. Blair says:

      Yes, you do! Thanks so much, Kristy!

  7. lindsay Cotter says:

    I know I say this a lot, but I am SOOOOO coming to visit! cute kids, cute cows, pretty area, YUM food! and YOU!

    1. Blair says:

      You are SO welcome to come! That would be the best! 🙂

  8. Kelly @ Kelly Lynn's Sweets and Treats says:

    This sounds like another winner! Pinned and will have to make for the family soon. I am so happy I found your blog!!!!

    1. Blair says:

      You’re so sweet, Kelly! Thanks for stopping by and for your kind words. I’m so glad to have met you!

  9. Marina Megale says:

    5 stars
    Finished with scattering of sesame seeds, right?

    This looks mouthwatering. I’m going to try out the recipe this evening.

    The photos of your countryside look like heaven to me. May I please draw your cows, using your photo as a reference? Thanks, Blair

    1. Blair says:

      Hi, Marina! Of course — enjoy the cows! 🙂

  10. Felicia says:

    I just made this it was good and simple thanks

    1. Blair says:

      Awesome! Thanks so much for letting me know, Felicia! I’m glad that you enjoyed it!

  11. Catharine says:

    5 stars
    Amazing ! Made it exactly to the recipe – doubling everything.
    Flank Steak is a must for sure – so tasty & tender .
    Served it on sticky rice.
    Delish

    1. Blair says:

      Thanks, Catharine! I’m so glad that you enjoyed it!