By: Becky Hardin
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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!
Table of Contents
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!
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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
- 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! You can also jump to recipe.
Recipe
One Pot Mongolian Beef and Broccoli Recipe
4.68 from 43 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 15 minutes minutes
Total: 1 hour hour 20 minutes minutes
Serves4 people
Print Rate
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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!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
Calories: 427kcal (21%) Carbohydrates: 31g (10%) Protein: 30g (60%) Fat: 21g (32%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 4g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 68mg (23%) Sodium: 776mg (34%) Potassium: 946mg (27%) Fiber: 5g (21%) Sugar: 11g (12%) Vitamin A: 1008IU (20%) Vitamin C: 137mg (166%) Calcium: 120mg (12%) Iron: 4mg (22%)
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