Easy Mongolian Beef with Broccoli & Bell Peppers
Some nights I want a good, flavorful dinner without spending forever in the kitchen, and this Mongolian beef was exactly what I was craving! Tender slices of beef tossed in a sweet and savory garlic-ginger sauce, with fresh broccoli, bell peppers and onions. The sauce is what really brings everything together. It's rich and packed with flavor. And yes, we're making enough to coat all those veggies, too!
I've been making an effort to eat more protein and cut back on carbs without giving up the foods I actually enjoy. For this recipe, I used coconut aminos and a brown sugar substitute to cut back on some of the sugar you'd typically find in Mongolian beef. I also added broccoli and bell peppers to get some extra veggies in. You can serve it over cauliflower rice to keep the carbs lower or go with brown rice. Either way, it's a good one!
Another thing I love about this recipe is how easy it is to switch things up. Not a fan of broccoli? Try mushrooms, zucchini or snap peas. Want a little heat? Add some crushed red pepper flakes or chili crisp. You can even swap the flank steak for thinly sliced sirloin or chicken. And if you're meal prepping, this is a great one to make ahead for lunch during the week. Just make sure you save some of that sauce for your rice!
Recipe at a Glance
Prep time: 15 minutes
Cook time: 20 minutes
Total time: Approximately 35 minutes
Servings: 4
Cooking method: Stovetop, one skillet or wok
Shopping List
Meat
1½ lbs flank steak
Fresh Produce
1 large head of broccoli (approximately 3 cups florets)
1 red bell pepper
1 orange or yellow bell pepper
½ yellow onion (optional)
1 bulb garlic
1 small piece fresh ginger
1 bunch green onions
Sauces & Pantry Items
Reduced-sodium coconut aminos
Unsalted or low-sodium beef broth
Swerve Brown or Truvia Sweet Complete Brown
Rice vinegar
Toasted sesame oil
Avocado oil
Cornstarch
Sesame seeds
Garlic powder
Black pepper
Red pepper flakes (optional)
For Serving
Cauliflower rice or brown rice
Ingredients & Measurements
For the Beef
1½ lbs flank steak, thinly sliced against the grain
1 tbsp cornstarch
½ tsp garlic powder
½ tsp black pepper
1 tbsp avocado oil, divided
For the Vegetables
3 cups broccoli florets
1 red bell pepper, sliced
1 orange or yellow bell pepper, sliced
½ yellow onion, sliced (optional)
1 tsp avocado oil
2 tbsp water
For the Mongolian Sauce
½ cup reduced-sodium coconut aminos
¼ cup unsalted or low-sodium beef broth
1–2 tbsp Swerve Brown, or an equivalent amount of Truvia Brown according to the package
1 tbsp rice vinegar
5–6 garlic cloves, minced
1 tbsp freshly grated ginger
1 tsp toasted sesame oil
½ tsp red pepper flakes (optional)
To thicken the sauce:
1 tsp cornstarch
1 tbsp cold water
Garnish
3 green onions, sliced
1 tsp sesame seeds
What to do:
Step 1: Prepare the beef
Slice the flank steak into thin strips, about ¼ inch thick, cutting against the grain. Pat the beef dry with paper towels. Toss with cornstarch, garlic powder and black pepper until evenly coated.
Step 2: Make the sauce
In a bowl, whisk together the coconut aminos, beef broth, brown sugar substitute, rice vinegar, minced garlic, ginger, sesame oil and optional red pepper flakes. Start with the smaller amount of sweetener and adjust to taste. In a separate bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water and set aside.
Step 3: Sauté the vegetables
Heat 1 teaspoon avocado oil in a large skillet over medium-high heat. Add the broccoli and sauté for about 2 minutes. Add 2 tablespoons water, cover and steam for another 2 minutes.
Remove the lid, add the bell peppers and optional onions, and sauté for another 2–3 minutes. You want your vegetables tender but still slightly crisp. Remove them from the skillet and set aside.
Step 4: Sear the beef
Add half of the tablespoon of avocado oil to the same skillet. Working in two batches, cook the beef in a single layer for approximately 1–2 minutes per side, until nicely browned. Use the remaining oil for the second batch. Avoid overcrowding the skillet so the beef gets a good sear instead of steaming. Transfer the beef to a clean plate.
Step 5: Make the sticky Mongolian sauce
Reduce the heat to medium. Pour the prepared sauce into the skillet and scrape up the flavorful browned bits left behind by the beef.
Allow the sauce to simmer for approximately 2 minutes. Stir the cornstarch slurry again, pour it into the sauce and continue stirring for 1–2 minutes until thick and glossy.
Step 6: Combine everything
Return the beef and vegetables to the skillet. Toss everything together until evenly coated in the sauce. Cook for another 1–2 minutes, or until heated through and the beef is fully cooked. If the sauce gets too thick, add a splash of beef broth.
Add the green onions and give everything one final toss.
Step 7: Serve
Serve over cauliflower rice or brown rice. Finish with sesame seeds and additional fresh green onions. Spoon any extra sauce from the skillet over the top.
A Few Tips
Slice against the grain. This helps keep the beef tender. If you have trouble slicing it thinly, place it in the freezer for 15–20 minutes first.
Don't overcrowd your skillet. Cooking the beef in batches helps give it those slightly crispy, browned edges.
Keep the vegetables crisp. They'll continue cooking once you add them back to the sauce, so avoid overcooking them in the beginning.
Adjust the sweetness. Coconut aminos already have a naturally sweet flavor. Taste your sauce before adding additional sweetener.
Make it your own. Add mushrooms, extra garlic or a little chili crisp if you like some heat.
Storage & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the rice separate if you're meal prepping so it doesn't absorb all the sauce.
Let's Talk!
Are you serving your Mongolian beef over cauliflower rice, brown rice or going straight for the regular white rice? And what other vegetables would you add? Let me know in the comments because I'm always looking for new ways to switch up my weeknight dinners!
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