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Mongolian Beef and Broccoli is packed with bold flavor, tender beef, and a rich, glossy sauce that clings to every bite. Unlike typical versions that skip the veggies and use loads of oil, this Mongolian beef recipe keeps things lighter without sacrificing texture or taste.
You’ll get extra sauce, perfect for drizzling over rice or noodles, and crisp broccoli that balances the sweet and savory beef. It’s a fresh, flavorful twist on the classic beef and broccoli recipe that’s just as satisfying, only better for you.
What Makes This Beef And Broccoli Work
This Mongolian Beef and Broccoli recipe works because it’s simple, bold, and lighter than your usual takeout. The beef stays incredibly tender without deep frying, and the broccoli adds a crisp, fresh bite that lifts the whole dish. It’s a quick beef and broccoli recipe that’s perfect for weeknight dinners.
The sauce is what makes it shine; a rich, glossy blend of sweet, salty, and savory that clings to every piece. This Mongolian beef recipe also includes a little twist for extra depth, and there’s plenty of sauce to drizzle over your rice or noodles. It’s everything you want in beef and broccoli, done better.
What Goes Into This Mongolian Beef and Broccoli
This receipe brings all of that together with simple pantry staples and fresh ingredients for a better-than-take out experience at home.
- Beef Tenderloin: Thinly sliced for a quick, even cooking and melt-in your-mouth texture.
- Shaoxing Wine: A splash of this traditional Chinese cooking wine deepens the flavor of the marinade.
- Hoisin Sauce: Optional but recommended for a sweet, tangy layer that elevates the sauce.
- Broccoli Florets: Adds freshness, crunch, and balance to the richness of the beef and sauce.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make This Mongolian Beef And Broccoli
- Marinate the Beef: Whisk together the marinade ingredients in a bowl until smooth. Add the slice beef and toss to coat. Let it marinate for 30 minutes to 1 hour for maximum tenderness.
- Mix the Sauce: In a separate bowl, whisk all sauce ingredients until well combined. Set aside for later. Prep your vegetables while the beef marinates.
- Sear the Beef: Heat 1/4 cup of oil in wok over medium heat. Cook the beef in batches, about 2 minutes per batch, until just crisp on the edges. Remove and set aside, leaving the oil in the wok.
- Stir-Fry Aromatics: Lower the heat slightly and add sesame oil to the remaining oil in the wok. Stir-fry the garlic and ginger until fragrant. This only takes about 30 seconds.
- Cook the Vegetables: Add the broccoli florets to the wok and stir-fry until just tender and bright green. This should take 2 to 3 minutes. Keep them slightly crisp for the best texture.
- Add the Beef and Sauce: Return the cooked beef to the wok. Pour in the prepared sauce and stir well to coat. Simmer for about 2 minutes to blend the flavors.
- Thicken the Sauce: Stir in the cornstarch slurry and add the sliced green onions. Cook for another minute, stirring constantly, until the sauce thickens to your liking. Make sure everything is well coated.
- Serve and Garnish: Turn off the heat and garnish with extra green onions. Serve immediately over steamed rice, noddles, or vegetables. Enjoy it while hot and saucy.
This saucy Mongolian Beef and Broccoli pairs perfectly with a variety of sides to round out your meal. For something fresh and vibrant, try it with a Shrimp Guacamole Salad that brings a cool contrast to the savory beef. If you’re in the mood for something heartier, a slice of Sausage Eggplant Lasagna with Ricotta Pesto adds richness and comfort.
For a lighter, low-carb option, Creamy Sun Dried Tomato Chicken Zoodles make a great match. Each of these sides adds its own texture and flavor to complement the sweet, savory stir fry.
Recipe FAQ’s
Yes, and you absolutely should. This recipe only uses 1/4 cup of oil for 2 pounds of beef, which is more than enough to get golden, crispy edges without the mess or heaviness of deep frying.
The oil should be hot, but not on high heat. Medium heat works best—hot enough to sear the beef quickly, but not so hot that it spits all over your stove. Stir-frying the beef for about 2 minutes is perfect.
It’s all about velveting. Marinating the beef in a mix of cornstarch, soy sauce, and Shaoxing wine helps lock in moisture and create that melt-in-your-mouth texture you usually only get at restaurants.
WATCH US MAKE MONGOLIAN BEEF RIGHT HERE
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Mongolian Beef And Broccoli
Ingredients
Marinade:
- 2 lbs beef tenderloin thinly sliced
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing Chinese wine
- 2 tablespoons cornstarch corn flour
Sauce:
- 1/2 cup low sodium soy sauce See notes
- 2/3 cup water
- 1/3 cup brown sugar or coconut sugar
- 2 tablespoons hoisin sauce optional but adds incredible flavour
- 1 tablespoon oyster sauce
- 3/4 tablespoon ground white pepper or 1-2 teaspoons red chili powder
Stir Fry:
- 1/4 cup oil
- 1 teaspoon sesame oil
- 8 cloves garlic or 4 tablespoons, minced
- 1/2 tablespoon ginger minced
- 1 broccoli cut into florets
- 4 green onion scallion stems, thinly sliced
- 1 tablespoon cornstarch corn flour mixed with 2 tablespoons water
Instructions
- Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour (The more marinading, the more tender the meat will be).
- While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.
- Heat up a wok over medium heat with the 1/4 cup of oil. When oil is hot, stir-fry the marinated beef in batches of four (don’t crowd the wok) until they are just crisp on the edges (about 2 minutes. They cook FAST in the hot oil. Don’t have the oil on high heat or it will spit and spatter all over you and your stove). Remove the meat, leaving as much oil in the wok, and set aside.
- Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the vegetables and stir fry until they are vibrant in colour and just tender.
- Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through (about 2 minutes); add the corn starch mixture and the sliced green onions. Cook for a further minute or until the sauce thickens, wile stirring quickly.
- Garnish with extra green onion slices and serve immediately over rice or steamed vegetables.
Notes
*If you can’t find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! It took me a bit longer to make it than I thought it would but it was great. Next time I will use a little less sugar so it’s not quite as sweet.
This recipe is fabulous. The meat is so tender and there is plenty of sauce. I have tried many recipes for beef and broccoli and this is my go to recipe. Passed it on to my sister and her family loves it too.
This recipe is fabulous. The meat is so tender and there is plenty of sauce. I have tried many recipes for beef and broccoli and this is my go to recipe. Passed it on to my sister and her family loves it too