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Sticky, glossy sauce. Beef that stays tender instead of chewy. Broccoli that still has a bit of bite instead of turning sad and soggy. This is one of those dinners that feels indulgent but secretly comes together faster than ordering takeout.
What makes this Mongolian Beef And Broccoli stand out is how intentional every step is. The beef gets a quick marinade that locks in tenderness, the sauce balances sweet and savoury without going overboard, and the broccoli is cooked just enough to stay vibrant. It is bold, comforting, and exactly what you want when cravings hit hard.
Table of Contents
What Makes This Beef And Broccoli Work
This Mongolian Beef And Broccoli keeps the flavours you love from a classic mongolian beef recipe but dials in the technique so every element actually delivers.
- Beef That Stays Tender: A light cornstarch marinade protects the beef while it cooks, giving you that silky texture you usually only get at restaurants.
- Sauce That Clings, Not Pools: The sauce is thickened just enough to coat every piece of beef and broccoli instead of sliding off and drowning your rice—much like the glaze on these easy beef meatballs with mongolian sauce.
- Broccoli With Bite: Added at the right moment, the broccoli stays bright and crisp, balancing the richness of the sauce instead of disappearing into it.
- Weeknight-Friendly but Still Special: This beef and broccoli recipe comes together quickly without tasting rushed, making it just as good for busy nights as it is for impressing guests.
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
Add-Ins And Substitutions (If You’re Feeling Extra)
These are optional twists that work without changing the soul of the dish.
- Red Chilli or Chilli Flakes: Adds heat to balance the sweetness of the sauce.
- Sugar Snap Peas or Snow Peas: Great for extra crunch alongside the broccoli.
- Tamari Instead of Soy Sauce: Perfect for a gluten-friendly swap without losing flavour.
- Coconut Aminos: A slightly sweeter option if you want a lower-sodium version.
How To Make This Mongolian Beef And Broccoli
- Marinate Beef: Whisk the marinade ingredients in a bowl until smooth. Add the beef and toss to coat. Let it marinate for 30 minutes to 1 hour.
- 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 Beef: Heat 1/4 cup of oil in wok over medium. Cook beef in batches, about 2 minutes per batch, until crisp on the edges. Remove and set aside.
- 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 Vegetables: Add broccoli florets to wok and stir-fry until tender and bright green. This should take 2 to 3 minutes. Keep them slightly crisp.
- 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 Sauce: Stir in the cornstarch slurry and add the green onions. Cook for another minute, stirring, 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.
Pro Tips From My Kitchen To Yours
- Slice the beef against the grain to keep it tender
- Do not overcrowd the pan when cooking the beef or it will steam instead of sear
- Add the broccoli after the aromatics so it stays crisp and vibrant
- Let the sauce simmer briefly so it thickens naturally and clings properly
- Taste before serving and adjust sweetness or salt depending on your soy sauce
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 pretty delicious! Had my own little twist and added a tbs of gochujang and some brussel sprouts in the mix. Topped with cilantro and cashew crumbs. Mmmm Mmm!
Thanks for sharing!
Your add ins sound amazing!
Thanks for a great recipe! I did not have low sodium soy sauce but diluted 1/3 of the soy sauce with bone broth and a TBS of black bean sauce with good success. The only thing that surprised me was the heat from the white pepper. It was definitely more than moderately spicy which I loved but my children and mother couldn’t hack it. 🙂
I would love to try several recipes but cannot seem to get to the actual recipe
Hi Kimberly, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
I live in Greece, where Steak is expensive & tasteless as they don’t hang meat to mature here.
Could I use chicken breast instead? Do you think it would taste good?
You are welcome to try with the chicken. I am not sure if the sauce and chicken coordinate together but it is always worth a try. Hope you enjoy it! Let me know what you think!
Should that be 4 tsp, instead of tablespoons, of minced garlic? Conversion on jar says 1 clove = 1/2 tsp. Thanks!
Very lovely – thank you for the time & effort that you put in x
Hello! This looks delicious! I would love to make it for my son’s birthday but because I will be bringing it to his home is there any way I can make it a little ahead of time? Thank you for your response!
This sounds amazing! I *always* order beef and broccoli when I eat Chinese. So happy to know how to make it at home now!
is the chili powder cayenne pepper or chili powder blend?
Good recipe, I will definitely make it again. The only change I will make is to reduce the white pepper, it made the dish linger on the tongue with a bit of spice. Normally we love that but the baby was eating too and I think it was too much for him. Great recipe though.