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If you’re looking for a delicious and easy weeknight dinner that packs a punch of flavor, Mongolian Beef with Rice & Broccoli is the perfect dish for you. This recipe combines tender strips of beef, a savory-sweet sauce, fluffy rice, and crisp broccoli, creating a satisfying and balanced meal.
You’ll love it for its quick preparation, bold flavors, and the way it brings a taste of your favorite takeout right to your home kitchen. Perfect for a busy weeknight or a special dinner, this dish will quickly become a family favorite.
Helpful Tips
- Choose the Right Cut of Beef – Opt for tender cuts like flank steak or sirloin. Slice the beef thinly against the grain to ensure it remains tender and cooks quickly.
- Prep Ingredients Ahead of Time – Have all your ingredients measured and ready before you start cooking. This makes the cooking process smoother and helps prevent overcooking.
- Choose your Cook Method – We like the crispiness of the beef cooked on the stovetop in oil, but it gets just as crispy in the air fryer with less oil and less mess.
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Mongolian Beef with Rice & Broccoli
Ingredients
- 1 1/2 pounds (680 g) steak thinly sliced (flank, skirt, etc)
- 1/4 cup (32 g) cornstarch
- 1/4 cup (59 ml) vegetable oil
- 1 clove garlic minced
- 1 teaspoon (2 g) fresh ginger grated
- 1/4 cup (59 ml) less-sodium soy sauce
- 1/4 cup (59 ml) water
- 1/4 cup (55 g) brown sugar
- 2 tablespoons (30 ml) hoisin sauce
- 2 tablespoons (30 ml) rice vinegar
- 1/4 teaspoon (0.5 g) red pepper flakes
- 1 cup (185 g) long-grain rice
- 1 head broccoli cut into florets
- 1 green onion thinly sliced, for garnish
- Sesame seeds for garnish
Instructions
- In a large bowl, toss the thinly sliced steak with cornstarch until evenly coated.
- Heat about 1/4 cup of cooking oil in a large wok or skillet. When hot, add the beef in a single layer. You may need to cook in batches to avoid overcrowding.
- Cook the steak for 2 minutes per side, without touching. When crispy and golden, transfer to a plate and set aside.
- To cook in the air fryer: Spread the beef out in a single layer, if possible. Spray with cooking oil. Air fry the steak at 400°F (200°C) for 8-10 minutes, flipping halfway through. Remove and set aside.
- In the same pan, over medium low heat, add the garlic and ginger, and cook for about 30 seconds, until fragrant.
- Pour in the soy sauce, water, brown sugar, hoisin, rice vinegar, and red pepper flakes. Whisk to deglaze the bottom of the pan and combine the sauce ingredients. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the beef back into the pan with the sauce and toss to coat. Stir until all the beef is coated and the sauce thickens, about 3 minutes.
- Cook the rice in a rice cooker, on the stovetop or in the Instant Pot, according to package instructions.
- Heat a pot of water to boiling over high heat, then turn down to maintain a simmer. Insert a steamer basket and set the broccoli in the basket. Cover and steam for 5 minutes (less if you like it crunchy, more if you like it soft).
- Serve the Mongolian beef over steamed rice with broccoli, garnished with green onions and sesame seeds.
Video
Notes
- Opt for tender cuts like flank steak or sirloin. Slice the beef thinly against the grain to ensure it remains tender and cooks quickly.
- Have all your ingredients measured and ready before you start cooking. This makes the cooking process smoother and helps prevent overcooking.
- We like the crispiness of the beef cooked on the stovetop in oil, but it gets just as crispy in the air fryer with less oil and less mess.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
