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Rich and delicious, this Mongolian beef and broccoli recipe is a quick and tasty weeknight dinner. I take thinly cut flank steak, marinate it for an hour, toss it with broccoli, soy sauce, and a few seasonings, and then it comes together in about 15 minutes. Tender, juicy steak and crunchy broccoli are always a big win at my dinner table.
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“My family and I are in love ❤️ 😍
This is amazing, easy to follow, and simple to make. Thank you so much.” – Emma
Saucy Satisfying Stir Fry
When I’m stuck in a weeknight cooking rut, this marinated steak recipe comes to the rescue. Quick and easy, this Mongolian beef and broccoli is not shy in the flavor department. After I let it marinate for an hour, I cook it with soy sauce, hoisin sauce, garlic, ginger, and brown sugar. It has an amazing depth of flavor, and my kids always lick their plates clean when I make this recipe. This Instant Pot version also goes over well. Both are great, quick, and tasty weeknight dinner options.
Tip for Beginners
- Add more veggies. Feel free to add diced bell pepper or julienne carrots for additional texture and flavor. Throw them in at the same time as the broccoli.
- The best steak. I like to use flank steak as it doesn’t require a long marinade time, and it’s super quick to cook. Skirt steak would also work well. If you have thicker steaks, like sirloin, pound them thin before cutting and marinating.
- For gluten free. Use tamari instead of soy sauce.
- Allow one hour to marinate the beef. You can cut this down to half an hour, but it will have slightly less flavor. The beef can be marinated for up to 4 hours.
One Pot Mongolian Beef and Broccoli Recipe
Ingredients
- 1 lb. flank steak cut into ¼-inch strips
- ¼ cup plus 1 tbsp cooking oil divided
- ¼ cup plus 2 teaspoons low-sodium soy sauce divided
- 5 tbsp cornstarch divided
- 3 cloves garlic finely chopped
- 2 tsp fresh ginger
- ⅓ cup water
- 2 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 head broccoli cut into florets
- 2 scallions cut into 1-inch pieces
- sesame seeds for garnish
- cooked jasmine rice for serving
Video
Instructions
- In a plastic zipper bag, combine the steak with 1 tbsp oil, 2 tsp soy sauce, and 2 tbsp cornstarch.1 lb. flank steak, ¼ cup plus 1 tbsp cooking oil, ¼ cup plus 2 teaspoons low-sodium soy sauce, 5 tbsp cornstarch
- Seal the bag and marinate in the refrigerator for 1 hour.
- In a large skillet over medium-high heat, heat the remaining oil. Dredge the beef through the remaining cornstarch, shaking off any excess. Saute beef in batches until crispy, about 2 minutes per side, then transfer to a paper towel-lined plate.
- Add garlic and ginger and cook until fragrant, 1 minute. Stir in remaining soy sauce, water, brown sugar, and hoisin sauce. Bring the mixture to a simmer and allow it to thicken, 4 to 5 minutes.3 cloves garlic, 2 tsp fresh ginger, ⅓ cup water, 2 tbsp brown sugar, 2 tbsp hoisin sauce
- Stir in broccoli, cover, and cook until tender, about 3 minutes.1 head broccoli, 2 scallions
- Add the scallions and return the beef to the skillet and stir until completely coated in sauce.
- Serve over rice, garnished with sesame seeds.cooked jasmine rice, sesame seeds
Becky’s Tips
- Add diced bell pepper or julienne carrots at the same time as the broccoli.
- Use skirt steak or sirloin, but pound them thin before cutting and marinating.
- Tamari is a good gluten free alternative to soy sauce.
- If you shorten the marinating time, the beef will have less flavor, but you can marinate it up to 4 hours.
- Keep leftovers for up to 4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mongolian Beef and Broccoli Step by Step
Prepare the marinade: Combine 1 lb. of steak with 1 tbsp oil, 2 tsp soy sauce, and 2 tbsp cornstarch in a plastic bag.
Marinate the steak: Seal the bag and marinate in the refrigerator for 1 hour.
Sear the beef: Heat the remaining oil in a large skillet over medium-high heat. Dredge the beef through the remaining cornstarch, and shake off any excess. Sauté the beef in batches until it becomes crispy. This usually takes me about 2 minutes per side. Remove the beef and place on a paper towel-lined plate.
Make the sauce: Add 3 cloves of garlic and 2 tsp of fresh ginger to the pan and cook until they become fragrant, about 1 minute. Stir in the leftover soy sauce, ⅓ cup water, 2 tbsp brown sugar, and 2 tbsp hoisin sauce.
Add broccoli: Stir in 1 head of broccoli, cover the pan, and cook for about 3 minutes or until it is tender.
Add scallions and return beef: Add 2 scallions and return the beef to the skillet and stir until everything is completely coated in sauce.
Serve: Serve over rice, garnished with sesame seeds.
How to Store
Leftovers will keep well for up to 4 days in an airtight container in the fridge.
Reheat
Reheat in a skillet or in the microwave.
Freeze
Freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating. Note that the broccoli may not be as crunchy once thawed and reheated, but it will still taste okay.
Serving Suggestions
I like to serve Mongolian beef and broccoli over rice, either jasmine or basmati. When I’m looking for a complete Asian-inspired meal, I’ll start with an appetizer, like crispy egg rolls or this deep-fried crab rangoon. This Mongolian beef dish is ideal for a busy weeknight as I get the beef marinating late afternoon, and then once everyone is home at the end of the day, it’s just minutes to get the dish on the table. This recipe serves my family of four with just the right amount of food.
More Asian-Inspired Beef Recipes To Try
- This Beef Lo Mein is the perfect one-pot family meal I can usually get on the table in about 30 minutes.
- Air Fryer Beef and Broccoli features tender beef and crispy broccoli that I toss in an incredible marinade and serve with rice.
- For this Crockpot Pepper Steak, I take tender strips of beef, sweet bell peppers, onion, garlic, and ginger and let the slow cooker work its magic.
After I used a different recipe for beef stirfry and a mixture of vegetables, I felt it could be better. After adding this sauce recipe,it was so much more flavorful. The ginger and hoisen sauce with brown sugar is a winner. Took my meal to the top.
Thank you
Hi. can I omit the hoisin sauce?
Renee
Hi Renee, you can omit it, but it will lack its sweet-savory kick. You can try replacing it with soy sauce plus a sweetener like honey.
Yes I made it and everyone loved it!!!
My family and I are on love ❤️ 😍
This is amazing, easy to follow, simple to make. Thank you so much
Wow, that looks so delicious, Emma!
Can I use stew meat?
Hi Sue, you can, but it will take a lot longer to cook.
Love this recipe! I was wondering if it could be made as a freezer meal in advance. Do think it would work? How would you go about doing it? Let me know, busy university student here trying to still eat healthily but with limited time to make meals!
We would individually portion the beef and broccoli into airtight containers or Ziplock bags and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving with rice.
I got confused with the instructions, I followed exactly. But after the steps it lists ingredients again. I had no corn starch left to dredge. And 1st step list what to put in the bag then lists more ingredients, so I added those too??
You put two tablespoons of cornstarch in the bag!
Really good and really easy! Thanks!
Thanks for stopping by, Char!
OMG! so so so good. Pretty much followed the recipe. But seasoned the meat with salt, fresh ground pepper, and garlic powder. Before the 1st step.
Thanks for sharing, Ben!
I NEVER HAVE FRESH HERBS. I DO HAVE A PANTRY FULL OF DRY SPICES. HOW MUCH DRY GINGER CAN I USE? I HAVE PUBBED MOST OF YOUR RECIPES. THANK YOU.
1/8 teaspoon of dried for 1 teaspoon of fresh!
Becky, can I substitute the broccoli for fresh cauliflower? My Husband does not like broccoli.
You can give it a shot!