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4.92 from 23 votes

Mongolian Beef And Broccoli

A Mongolian Beef And Broccoli like traditional take-out? With only HALF the oil needed compared to other recipes, this Mongolian Beef is even better!
Servings: 6
Author: Karina - Cafe Delites



  • 2 lbs | 1 kg beef tenderloin , thinly sliced
  • 2 tablespoons water
  • 1 tablespoon soy sauce*
  • 1 tablespoon Shaoxing (Chinese) wine**
  • 2 tablespoons cornstarch (corn flour)


  • 1/2 cup low sodium soy sauce (important. 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 (or 4 tablespoons) garlic, minced
  • 1/2 tablespoon minced ginger
  • 1 Broccoli , cut into florets
  • 4 green onion / scallion stems , thinly sliced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (corn flour)


  • 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 con 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.


*I used normal soy sauce in the beef marinade, BUT found low sodium soy sauce tasted A LOT better for the sauce. We found normal soy in the sauce was too salty.
**If you can't find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.