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Easy Mongolian Beef with Simple Mixed Vegetables

Contents

  • Introduction
  • Step-by-Step
  • Ingredients
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
100% Would Make Again
Write a review

My sister in law’s Mongolian Beef with Vegetables is so much better than what you would order at a restaurant, and it’s all made from scratch, in your own kitchen, and under 30 minutes!

3B162B20 25A8 4FAD 8978 C83E434A6793 scaled 1 728x1000

Juicy, sweet, and a bit of salty sauce-covered beef with vegetables is so finger-licking good over rice!

This Mongolian beef dish has a delicious Mongolian Sauce that goes along with it. It’s super simple to make and makes this dish go from 10 to 100 really quick!

While it’s fancy and maybe right to use a wok for this recipe, you don’t have to, a shallow skillet works perfectly fine.

IMG 1300 scaled 1

Other than beef stew meat, most beef cuts work well for this recipe, but my favorite and most soft is the filet mignon beef cut.

Extra extra! You can sprinkle this dish with sesame seeds when serving for that extra-restaurant-style presentation.

This delicious dish is also filled with veggies, filling you not only with protein from the beef but also beta-carotene from the carrots, vitamin K from the green peas, antioxidnats through the broccoli, and vitamin C from the green onion. You can choose to add more veggies, or different types that will match the flavors, and that will change up the benefits you’ll get from them.

So, to make this delicious dish you will need:

  • beef
  • corstarch
  • oil
  • vegetable oil
  • garlic cloves
  • ginger root
  • soy sauce
  • water
  • brown sugar
  • mixed veggies (green onions, broccoli, carrots, and green peas)

IMG 1266 scaled 1

How to make Mongolian Beef with Simple Mixed Vegetables

Steps

Slice 1 pound of beef, place it into a small bowl, and add ¼ cup of cornstarch. Rub it with your hands until every slice of beef is well coated and you don’t see the cornstarch anymore. Set the bowl aside.

IMG 1275 scaled 1

Heat 1 cup of vegetable oil in a large heavy-bottomed skillet. Heat until the oil starts bubbling. Fry beef slices, a few at a time, until they start turning brown and crispy, which takes about 2 minutes. Transfer the fried slices onto a paper towel to remove excess oil.

IMG 1278 scaled 1

For the sauce:
Heat 1 Tablespoon of oil in a skillet, add minced garlic and grated ginger, and cook for about 40 seconds until fragrant.

Pour in ½ cup of soy sauce and ½ cup of water, add ½ cup of brown sugar, and cook for 5 minutes until sugar dissolves and the sauce thickens a bit. Set the sauce aside.

IMG 1274 scaled 1

Now prepare the vegetables. Cut 3-4 green onions into 2-inch lengths, peel and slice 2 carrots, cut I small broccoli head in pieces (florets only), wash, and throw in a handful of sweet peas.

IMG 1276 scaled 1

Once all beef slices are nice and crispy and are draining on a paper towel, pour out the oil from the skillet, and return the meat back onto medium heat. Pour in the sauce, and add the pre-cut vegetables.

IMG 1283 scaled 1

Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.

IMG 1300 scaled 1

Serve over white rice.

Ingredients 3 Ingredients

Garlic Ingredient
Garlic
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Ginger Ingredient
Organic Ginger
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ingredient: soy sauce
Soy Sauce
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Easy Mongolian Beef with Simple Mixed Vegetables Yum

5 Servings
+—
812 Calories
Time to cook: 30 mins
1 Reviews
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Ingredients

  • 1 lb beef, sliced diagonally
  • ¼ cup cornstarch
  • 1 Tbsp oil, for the sauce
  • 1 cup vegetable oil, for frying
  • 3 cloves garlic, minced
  • ½ tsp ginger root, grated
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup brown sugar
  • 2-3 cups mixed vegetables, green onions, broccoli, carrots, green peas

Instructions

1

Slice 1 pound of beef, place it into a small bowl, and add ¼ cup of cornstarch. Rub it with your hands until every slice of beef is well coated and you don’t see the cornstarch anymore. Set the bowl aside.

IMG 1275 scaled 1

2

Heat 1 cup of vegetable oil in a large heavy-bottomed skillet. Heat until the oil starts bubbling. Fry beef slices, a few at a time, until they start turning brown and crispy, which takes about 2 minutes. Transfer the fried slices onto a paper towel to remove excess oil.

IMG 1278 scaled 1

3

For the sauce:
Heat 1 Tablespoon of oil in a skillet, add minced garlic and grated ginger, and cook for about 40 seconds until fragrant.

4

Pour in ½ cup of soy sauce and ½ cup of water, add ½ cup of brown sugar, and cook for 5 minutes until sugar dissolves and the sauce thickens a bit. Set the sauce aside.

IMG 1274 scaled 1

5

Now prepare the vegetables. Cut 3-4 green onions into 2-inch lengths, peel and slice 2 carrots, cut I small broccoli head in pieces (florets only), wash, and throw in a handful of sweet peas.

IMG 1276 scaled 1

6

Once all beef slices are nice and crispy and are draining on a paper towel, pour out the oil from the skillet, and return the meat back onto medium heat. Pour in the sauce, and add the pre-cut vegetables.

IMG 1283 scaled 1

7

Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.

IMG 1300 scaled 1

8

Serve over white rice.

Equipment Used

Cutting Board
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wok equipment
Wok
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Nutrition Facts
Easy Mongolian Beef with Simple Mixed Vegetables
Amount Per Serving
Calories 812 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 26g
Monounsaturated Fat 20g
Cholesterol 64mg21%
Sodium 1399mg61%
Potassium 486mg14%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 22g24%
Protein 21g42%
Vitamin A 3697IU74%
Vitamin C 8mg10%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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Black Caviar Appetizer with Cream Cheese and Dill
Carrie Luiten
November 15, 2021

Loved all the veggies added to balance the sugar found in most Mongolian Beef recipes. Also liked that they were added quickly at end because I like my cooked veggies still crunchy and crisp. Was delicious as written although I added a pinch of red pepper flakes for a little kick.

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From All We Eat Admin:

Great idea on the red pepper!

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Easy Mongolian Beef with Simple Mixed Vegetables
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