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Mongolian Beef & Broccoli


The sauce in this Mongolian beef is fire.

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Rate this recipe 4.4/5 (14 Votes)


  • 1/4 c. plus 1 teaspoon vegetable oil
  • 1 lb. flank steak, cut into strips
  • 3 cloves garlic, finely chopped
  • 2 tsp. freshly chopped ginger (peeled) or 1 tsp. ground ginger
  • 2 tbsp. hoisin sauce
  • 1/2 c. low-sodium soy sauce
  • 1/4 c. brown sugar
  • 1/4 c. water
  • 1 head broccoli florets
  • Sesame seeds, for garnish
  • Cooked jasmine rice, for serving


Adapted from


Step 1

1. In a large skillet over medium-high heat, heat 1/4 cup oil. Toss beef with corn starch. Cook until crispy, 2 minutes per side. Transfer to a plate and drain fat.

2. Add remaining teaspoon oil to skillet. Add garlic and ginger and cook until fragrant, 1 minute, then add hoisin sauce, soy sauce, brown sugar, and water. Bring to a simmer and let thicken, 4 to 5 minutes, then add broccoli. Cover and cook until tender, about 3 minutes, then return beef to skillet and stir until completely coated in sauce.

3. Garnish with sesame seeds and serve over rice.


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