When it comes to quick and flavorful dinners, few dishes beat a sizzling Beef and Broccoli Stir Fry with Mongolian Sauce.
This recipe combines the rich, savory-sweet flavors of Mongolian cuisine with the classic pairing of tender beef and crisp broccoli.
The glossy sauce clings to every bite, making it a restaurant-worthy dish that’s simple enough to prepare at home in just 30 minutes.
Whether you’re a fan of Asian stir-fry recipes or simply looking for a new weeknight favorite, this dish delivers bold flavors, satisfying textures, and plenty of nutrition.
Why You’ll Love This Recipe
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Quick & easy: Ready in under 30 minutes.
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Better than takeout: Fresh ingredients, no additives.
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Balanced & hearty: Protein-packed beef, crisp broccoli, and a sauce that ties it all together.
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Versatile: Serve it over rice, noodles, or even cauliflower rice for a lighter option.
Beef and Broccoli Stir Fry with Mongolian Sauce
Ingredients
Method
- Thinly slice the flank steak against the grain and toss it with 1 tablespoon of cornstarch.
- Bring a pot of water to a boil and blanch the broccoli for 2–3 minutes until bright green, then drain and set aside.
- In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, garlic, ginger, sesame oil, and ½ cup water, then stir in 1 tablespoon of cornstarch to thicken.
- Heat oil in a large skillet or wok over high heat.
- Add the beef in a single layer and sear until browned and cooked through, about 3–4 minutes, then remove to a plate.
- Pour the prepared sauce into the same pan and let it bubble until it thickens.
- Return the beef and broccoli to the pan, tossing until everything is evenly coated in the sauce.
- Garnish with sliced green onions and sesame seeds, then serve over rice or noodles.
Tips for Success
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Slice beef thinly: Cutting against the grain ensures tenderness.
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Don’t overcook broccoli: It should stay crisp for the best texture.
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Adjust sweetness: Add more or less brown sugar depending on your taste.
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Spice it up: Toss in a pinch of red pepper flakes or sliced chilies if you love heat.
Serving Suggestions
This Beef and Broccoli Stir Fry with Mongolian Sauce pairs beautifully with:
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Steamed jasmine rice
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Fried rice
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Lo mein or rice noodles
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Cauliflower rice for a low-carb option
Nutritional Benefits
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High protein: Thanks to lean beef.
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Rich in vitamins: Broccoli provides vitamin C, K, and fiber.
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Balanced meal: With carbs (rice/noodles), protein, and vegetables.
FAQs
1. Can I use frozen broccoli?
Yes! Just thaw and pat dry before stir-frying to avoid excess water in the pan.
2. What’s the best cut of beef?
Flank steak or sirloin works best for tenderness and flavor.
3. Can I meal prep this dish?
Absolutely. Store in airtight containers for up to 4 days. Reheat in a skillet or microwave.
4. Is Mongolian sauce spicy?
Traditionally, it’s more sweet and savory than spicy. You can add chili paste or flakes if you prefer heat.
5. Can I make it vegetarian?
Swap the beef for tofu or mushrooms and use the same sauce for a delicious vegetarian stir-fry.
Final Thoughts
This Beef and Broccoli Stir Fry with Mongolian Sauce is the perfect balance of flavor, nutrition, and convenience.
With tender beef, crisp broccoli, and a glossy, savory-sweet sauce, it’s a dish that will quickly become a weeknight favorite.
Once you try it, you’ll see why homemade tastes so much better than takeout.
Beef and Broccoli Stir Fry with Mongolian Sauce
Ingredients
Method
- Thinly slice the flank steak against the grain and toss it with 1 tablespoon of cornstarch.
- Bring a pot of water to a boil and blanch the broccoli for 2–3 minutes until bright green, then drain and set aside.
- In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, garlic, ginger, sesame oil, and ½ cup water, then stir in 1 tablespoon of cornstarch to thicken.
- Heat oil in a large skillet or wok over high heat.
- Add the beef in a single layer and sear until browned and cooked through, about 3–4 minutes, then remove to a plate.
- Pour the prepared sauce into the same pan and let it bubble until it thickens.
- Return the beef and broccoli to the pan, tossing until everything is evenly coated in the sauce.
- Garnish with sliced green onions and sesame seeds, then serve over rice or noodles.
