Mongolian Beef and Vegetables

Tender flank steak mingles with crisp broccoli, sweet onions, and carrots in a savory soy sauce glaze. It's a quick, tasty dish that hits all the right notes.

Course Main Course

Cuisine Chinese

Keyword Asian cuisine, beef stir-fry, healthy vegetables, quick dinner

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 290kcal

Author Liza Agbanlog

Ingredients

12 ounces flank steak thinly sliced
1 tbsp cornstarch
3 tbsp light brown sugar
3 tbsp water
3 tbsp reduced-sodium soy sauce
2 tsp canola oil divided
2 tsp sesame oil divided
4 cups broccoli florets
1 small onion thinly sliced
1 small carrot peeled and sliced
1 cup snap peas halved diagonally
2 cloves garlic minced
2 tsp grated peeled fresh ginger

Instructions

Place sliced beef in a small bowl. Add cornstarch and toss to coat. Set aside.
In another bowl, combine together sugar, water, and soy sauce and stir until well combined.
Heat a large skillet over high heat. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add beef to pan in a single layer and cook for 5 minutes or until brown, stirring occasionally. Transfer browned beef to a serving plate.
Using the same pan, reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook for 4-5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add browned beef and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.

Notes

Recipe source: December 2016 issue of Cooking Light

Nutrition