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+ servings

Mongolian Beef and Vegetables

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Liza Agbanlog


  • 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


  • 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.


Recipe source: December 2016 issue of Cooking Light