By Becky Hardin
Published Sep 20, 2021
Rich and delicious, this Mongolian beef and broccoli recipe is a quick and tasty weeknight dinner. All made in one skillet, this easy recipe will not disappoint!
One Pot Beef and Broccoli Recipe
If you are stuck in a weeknight cooking rut, this marinated steak recipe is sure to please!
Quick and easy, this Mongolian beef and broccoli is not shy in the flavor department. Made with hoisin sauce, garlic, ginger and brown sugar it has an amazing depth of flavor. I guarantee that every plate will be cleaned within an inch of it’s life!
This is one delicious dinner !
Be sure to try my Beef Lo Mein and Crockpot Beef Stew too!
Why you’ll love this Skillet Mongolian Beef & Broccoli recipe:
- ONE PAN : All cooked in one skillet on the stovetop, even clean up is a breeze with this recipe!
- QUICK AND EASY : Ready to serve in less than 30 minutes , this is a great go to after a busy day at work.
- SO DELICIOUS : This is a great alternative to your usual Friday night takeaway. It’s so rich in flavor, I know you are going to love it. Plus it’s healthier too!
Don’t want to use a skillet? Try this Air Fryer Beef and Broccoli recipe or Instant Pot Mongolian Beef !
How to make Mongolian Beef and Broccoli
You can jump to the recipe card for full ingredients & instructions!
- Marinate the steak.
- Dredge the beed in cornstarch and sauté til crispy. Set to one side.
- Cook the ginger and garlic and stir in the remaining marinade ingredients. Simmer to thicken.
- Stir in the broccoli and cook ti tender.
- Stir in the scallions and beef to coat.
What’s the best beef to use?
I like to use flank steak for this recipe as it doesn’t require a long marinade time and it’s super quick to cook. Skirt steak would also work well. If you have thicker steaks, like sirloin, you can pound them thin before cutting and marinading.
Can you add other veggies?
Yes, it’s super easy to add additional veggies to this recipe. Feel free to add in some diced bell pepper or julienne carrots for additional texture and flavor. Just add them to the skillet to the same time as the broccoli.
What do you serve it with?
This Mongolian beef and broccoli is great to serve over rice, Jasmine and Basmati both work well. I like to garnish it with some sesame seeds too, and add some sliced scallions for some freshness and color.
Start with an appetizer, like egg rolls or crab rangoon !
Tips!
- Make this recipe gluten-free by using tamari instead of soy sauce.
- Allow one hour to marinate the beef. It can be done in half and hour but will have slightly less flavor. It can be marinated for up to 4 hours.
- Leftovers will keep well for up to 4 days and can be reheated in the skillet to serve.
This Mongolian beef and broccoli recipe is all kinds of yum! It’s so quick and easy to make, and the flavors are super addictive! I just know you are going to love this one!
More Easy Beef Recipes we Love
- Beef Folded Tortillas
- Pepper Steak
- Steak and Broccoli
- Beef Sheet Pan Nachos
- Red Wine Beef Stew
- Crockpot Beef and Noodles
- Shredded Beef Enchiladas
- Beef Stir Fry
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1 pound flank steak cut into ¼-inch strips
- ▢ ¼ cup plus 1 tablespoon cooking oil divided
- ▢ ¼ cup plus 2 teaspoons low-sodium soy sauce divided
- ▢ 5 tablespoons cornstarch divided
- ▢ 3 cloves garlic finely chopped
- ▢ 2 teaspoons fresh ginger
- ▢ ⅓ cup water
- ▢ 2 tablespoons brown sugar
- ▢ 2 tablespoons hoisin sauce
- ▢ 1 head broccoli cut into florets
- ▢ 2 scallions cut into 1-inch pieces
- ▢ Sesame seeds for garnish
- ▢ Cooked jasmine rice for serving
Video
Instructions
- In a plastic zipper bag, combine the steak with 1 tablespoon oil, 2 teaspoons soy sauce, and 2 tablespoons cornstarch. 1 pound flank steak, ¼ cup plus 1 tablespoon cooking oil, ¼ cup plus 2 teaspoons low-sodium soy sauce, 5 tablespoons cornstarch
- Seal the bag and marinate in the refrigerator for 1 hour.
- In a large skillet over medium-high heat, heat the remaining oil. Dredge the beef through the remaining cornstarch, shaking off any excess. Saute beef in batches until crispy, about 2 minutes per side, then transfer to a paper towel-lined plate. 1 pound flank steak
- Add garlic and ginger and cook until fragrant, 1 minute. Stir in remaining soy sauce, water, brown sugar, and hoisin sauce. Bring the mixture to a simmer and allow it to thicken, 4 to 5 minutes. ¼ cup plus 2 teaspoons low-sodium soy sauce, 3 cloves garlic, 2 teaspoons fresh ginger, ⅓ cup water, 2 tablespoons brown sugar, 2 tablespoons hoisin sauce
- Stir in broccoli, cover, and cook until tender, about 3 minutes. 1 head broccoli, 2 scallions
- Add the scallions and return the beef to the skillet and stir until completely coated in sauce.
- Serve over rice, garnished with sesame seeds. Cooked jasmine rice, Sesame seeds
Becky’s Tips
- Make this recipe gluten-free by using tamari instead of soy sauce.
- Allow one hour to marinate the beef. It can be done in half and hour but will have slightly less flavor. It can be marinated for up to 4 hours.
- Leftovers will keep well for up to 4 days and can be reheated in the skillet to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
One Pot Mongolian Beef and Broccoli Recipe
Ingredients
- 1 pound flank steak cut into ¼-inch strips
- ¼ cup plus 1 tablespoon cooking oil divided
- ¼ cup plus 2 teaspoons low-sodium soy sauce divided
- 5 tablespoons cornstarch divided
- 3 cloves garlic finely chopped
- 2 teaspoons fresh ginger
- ⅓ cup water
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 head broccoli cut into florets
- 2 scallions cut into 1-inch pieces
- Sesame seeds for garnish
- Cooked jasmine rice for serving
Instructions
- In a plastic zipper bag, combine the steak with 1 tablespoon oil, 2 teaspoons soy sauce, and 2 tablespoons cornstarch. 1 pound flank steak, ¼ cup plus 1 tablespoon cooking oil, ¼ cup plus 2 teaspoons low-sodium soy sauce, 5 tablespoons cornstarch
- Seal the bag and marinate in the refrigerator for 1 hour.
- In a large skillet over medium-high heat, heat the remaining oil. Dredge the beef through the remaining cornstarch, shaking off any excess. Saute beef in batches until crispy, about 2 minutes per side, then transfer to a paper towel-lined plate. 1 pound flank steak
- Add garlic and ginger and cook until fragrant, 1 minute. Stir in remaining soy sauce, water, brown sugar, and hoisin sauce. Bring the mixture to a simmer and allow it to thicken, 4 to 5 minutes. ¼ cup plus 2 teaspoons low-sodium soy sauce, 3 cloves garlic, 2 teaspoons fresh ginger, ⅓ cup water, 2 tablespoons brown sugar, 2 tablespoons hoisin sauce
- Stir in broccoli, cover, and cook until tender, about 3 minutes. 1 head broccoli, 2 scallions
- Add the scallions and return the beef to the skillet and stir until completely coated in sauce.
- Serve over rice, garnished with sesame seeds. Cooked jasmine rice, Sesame seeds
Video
Notes
- Make this recipe gluten-free by using tamari instead of soy sauce.
- Allow one hour to marinate the beef. It can be done in half and hour but will have slightly less flavor. It can be marinated for up to 4 hours.
- Leftovers will keep well for up to 4 days and can be reheated in the skillet to serve.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
