Mongolian Beef with Vegetables

My sister in law’s Mongolian Beef with Vegetables is so much better than what you would order at a restaurant, and it’s all made from scratch, in your own kitchen, and under 30 minutes!

Asian flavored beef with vegetables

Juicy, sweet, and a bit of salty sauce-covered beef with vegetables is so finger-licking good over rice! 

Tips: 

  • While it’s fancy and maybe right to use a wok for this recipe, you don’t have to, a shallow skillet works perfectly fine. 
  • Other than beef stew meat, most beef cuts work well for this recipe, but my favorite and most soft is the filet mignon beef cut. 
  • Sprinkle with sesame seeds when serving for the extra restaurant presentation. 

Ingredients

  • 1 lb beef, sliced diagonally
  • ¼ cup cornstarch
  • 1 Tbsp oil for the sauce
  • 1 cup vegetable oil for frying
  • 3 garlic cloves, minced
  • ½ tsp grated ginger root
  • ½ cup of soy sauce
  • ½ cup of water
  • ½ cup brown sugar
  • 2-3 cups of mixed vegetables (green onions, broccoli, carrots, green peas)

Mongolian Beef with vegetables

How to Prepare Mongolian Beef with Vegetables:

Slice 1 pound of beef into thin pieces diagonally. 

Mongolian Beef with vegetables

Place it into a small bowl and add ¼ cup of cornstarch.  Rub it with your hands until every slice of beef is well coated and you don’t see the cornstarch anymore.  Set the bowl aside.

Mongolian Beef with vegetables

How to Make Mongolian Sauce from scratch (it’s easy!) 

Heat 1 Tablespoon of oil in a wok (or skillet), add minced garlic and grated ginger and cook for about 40 seconds until fragrant.  Pour in ½ cup of soy sauce and ½ cup of water, add ½ cup of brown sugar, and cook for 5 minutes until sugar dissolves and the sauce thickens a bit.  Set the sauce aside.

Mongolian Beef with vegetables

Prepare the Vegetables

Cut 3-4 green onions into 2-inch lengths, peel and slice 2 carrots, cut small broccoli florets. Wash and throw in a handful of sweet peas.

Mongolian Beef with vegetables

  • Heat 1 cup of vegetable oil in a large heavy-bottomed wok (or skillet).  Heat until the oil starts bubbling.  Fry beef slices, a few at a time, until they start turning brown and crispy, which takes about 2 minutes.  Transfer the fried slices onto a paper towel to remove excess oil.

Mongolian Beef with vegetables

  • Once all beef slices are cooked and are draining on a paper towel, pour out the oil from the wok, and return it back onto medium heat.  Place beef slices back into the skillet, pour in the sauce and add the pre-cut vegetables.

Mongolian Beef with vegetables

  • Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.

Mongolian Beef with vegetables

  • Serve over white rice, or any rice you like. 

Mongolian Beef with vegetables

Get in those daily veggies with these vegetable dishes:

Equipment I Used

Mongolian Beef with vegetables

Mongolian Beef Recipe

Mongolian Beef is a take out favorite and even better made at home! 
Prep Time 15 mins
Total Time 30 mins
Course dinner, lunch, Main Course
Cuisine Mongolian
Servings 5 people
Calories 464 kcal

Equipment

  • wok
  • mixing spoon
  • Cutting board

Ingredients
  

  • 1 lb beef sliced diagonally
  • ¼ cup cornstarch
  • 1 Tbsp oil for the sauce
  • 1 cup vegetable oil for frying
  • 3 garlic cloves minced
  • ½ tsp ginger root grated
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup brown sugar
  • 2-3 cups mixed vegetables green onions, broccoli, carrots, green peas

Instructions
 

  • Slice 1 pound of beef, place it into a small bowl, and add ¼ cup of cornstarch. Rub it with your hands until every slice of beef is well coated and you don’t see the cornstarch anymore. Set the bowl aside.
    Mongolian Beef with vegetables
  • Heat 1 cup of vegetable oil in a large heavy-bottomed skillet. Heat until the oil starts bubbling. Fry beef slices, a few at a time, until they start turning brown and crispy, which takes about 2 minutes. Transfer the fried slices onto a paper towel to remove excess oil.
    Mongolian Beef with vegetables

For the sauce:

  • Heat 1 Tablespoon of oil in a skillet, add minced garlic and grated ginger, and cook for about 40 seconds until fragrant.
  • Pour in ½ cup of soy sauce and ½ cup of water, add ½ cup of brown sugar, and cook for 5 minutes until sugar dissolves and the sauce thickens a bit. Set the sauce aside.
    Mongolian Beef with vegetables
  • Now prepare the vegetables. Cut 3-4 green onions into 2-inch lengths, peel and slice 2 carrots, cut I small broccoli head in pieces (florets only), wash, and throw in a handful of sweet peas.
    Mongolian Beef with vegetables
  • Once all beef slices are nice and crispy and are draining on a paper towel, pour out the oil from the skillet, and return the meat back onto medium heat. Pour in the sauce, and add the pre-cut vegetables.
    Mongolian Beef with vegetables
  • Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.
    Mongolian Beef with vegetables
  • Serve over white rice.

Nutrition

Nutrition Facts
Mongolian Beef Recipe
Amount Per Serving
Calories 464 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 64mg21%
Sodium 1399mg61%
Potassium 485mg14%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 22g24%
Protein 21g42%
Vitamin A 3697IU74%
Vitamin C 8mg10%
Calcium 61mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef, broccoli, carrot, dinner lunch, garlic, ginger, green onion, green peas, main dish, mongolian, soy sauce, vegetable oil
Tried this recipe?Let us know in the comments how it was!
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