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Mongolian Beef Stir-Fry With Broccoli – A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) flank steak or sirloin, sliced thinly against the grain
  • 3 cups broccoli florets, bite-sized
  • 3 tablespoons cornstarch (for coating the beef)
  • 2 tablespoons neutral oil (canola, avocado, or peanut), plus more as needed
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 3–4 scallions, sliced (whites and greens separated)
  • 1/2 teaspoon red pepper flakes or to taste (optional)
  • Sesame seeds for garnish (optional)
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar (light or dark)
  • 1/2 cup water or low-sodium beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon toasted sesame oil

Method
 

  1. Prep the beef: Freeze the steak for 15–20 minutes to firm it up. Slice thinly against the grain. Toss the slices with 3 tablespoons cornstarch until lightly coated. Set aside while you prepare the sauce.
  2. Make the sauce: In a bowl, whisk soy sauce, brown sugar, water (or broth), 1 tablespoon cornstarch, rice vinegar, and sesame oil until smooth. Taste and adjust sweetness or saltiness as you like.
  3. Blanch or steam broccoli: Bring a small pot of water to a boil and cook broccoli for 1 minute, then drain and rinse under cold water. Pat dry. This step keeps broccoli vibrant and crisp-tender.
  4. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil until shimmering.
  5. Sear the beef in batches: Add a layer of beef slices without crowding. Sear 1–2 minutes per side until browned with a little crust. Transfer to a plate and repeat with remaining beef, adding oil as needed. Don’t overcook—it will finish in the sauce.
  6. Sauté aromatics: Lower heat slightly. Add a bit more oil if the pan looks dry. Add garlic, ginger, red pepper flakes, and the white parts of the scallions. Stir for 30 seconds until fragrant.
  7. Combine and sauce: Return the beef to the pan. Add broccoli. Whisk the sauce again and pour it in. Stir and let it bubble for 1–2 minutes until glossy and thickened. If it gets too thick, add a splash of water. If too thin, simmer another minute.
  8. Finish and serve: Turn off the heat. Sprinkle in the green parts of the scallions and sesame seeds. Serve over steamed rice or noodles while hot.