This 15-minute Mongolian beef recipe is all about flavor! It’s a definite winner since it’s really quick and so so easy to make.
I’ve got a thing for Asian foods lately. Honestly, I’ve had it for years. But lately, I’m making Asian food way more often than before. I just ordered a bunch of Asian spices, some of which I’ve never tried cooking with. I’m so excited to try them 🙂
What’s your favorite Asian dish? Tell me in the comments!
Traditional Mongolian beef is made with spring onions and you’re free to add them to the recipe as well. However, I added broccoli to this Mongolian beef recipe, since I’m a huuuuuge fan of the beef and broccoli combo! I find it so delicious and also, some green veggies never hurt anyone, right?
Even though the weather’s been messing with us lately and it’s not even close to as cold as it usually is this time of the year I’m wanting comfort food anyway. It’s been raining a lot these days and all I wanna do is eat foods that feel cozy but also not making it unhealthy. And that’s why I love this recipe. It’s basically a mixture of both! YAY!
You can actually do this Mongolian beef in two ways!
One is the 30-minute recipe while the other requires marinating meat overnight. It takes the same amount of time to cook, you’ll just have to wait overnight for the meat to be ready. Trust me it’s worth it 🙂
Most of the Mongolian beef recipes don’t require marinating since the meat is cooked really quickly and it’s gonna be soft anyway. However, I love how much flavor is added to the meat that way. Both are amazing, but if I’ve got time, I marinate!
Mongolian Beef with Broccoli
- 250 g tenderloin, sirloin or flank steak (8 ounces)
- 1/2 small broccoli cut into florets and steamed
- 1 onion thinly sliced
- 1 1/2 TBSP corn starch
- 1 tsp sesame oil
- 1/2 tsp salt
- pinch of pepper
- 2 cloves garlic finely chopped
- 1 thumb-size ginger peeled and finely chopped
- 1 cup water
- 1 TBSP oyster sauce
- 4 TBSP low sodium soy sauce
- 1/2 TBSP rice vinegar
- 2 TBSP brown sugar
- 1 TBSP corn starch
- 2 TBSP extra water
Preparing the meat
Cut meat into 1/2 cm (1/4 inch) slices against the grain. Proceed to prep the meat with either version 1 (short) or version 2 (overnight)
Coating the meat (Version 1 – short)
Add salt, pepper, sesame oil, and corn starch to a zip-lock bag. Add sliced beef, close and move the meat around so it gets evenly coated.
Marinating the meat (Version 2 – overnight)
Add salt, pepper and sesame oil to a zip-lock bag. Add sliced beef and sliced onions, close and move the meat around so it gets evenly coated. Leave int he fridge overnight to marinate.
Cooking the meat
After the meat is coated or marinated it's ready to cook. If you've used the marinating method, remove onions from the meat before cooking the meat, set onions aside, and cover the meat with corn starch.
Heat just enough oil to cover the bottom of a wok or a pan over high heat just until it starts smoking. Add meat to the pan evenly, but don't overcrowd. If necessary fry in batches. Fry for a minute on one side, then turn around and fry for another 30 seconds. Remove from the pan and set aside.
Making the gravy
In a bowl mix together 1 cup water, soy sauce, oyster sauce, and rice vinegar.
Add garlic and ginger and fry for a minute or until golden.
Add sliced onions. If you've used the marinating version, you can use the onions that you've used to marinate the meat or fresh onion. Fry just until golden.
Add the soy sauce mixture and brown sugar and stir well.
In a separate bowl mix together 2 TBSP water and 1 TBSP corn starch. Add to the sauce and stir frequently for about a minute or two. This will thicken the sauce.
Add meat and broccoli and stir well.
Serve with steamed rice.