There is something truly magical about a meal that comes together quickly yet bursts with rich, appetizing flavors, and the One Pot Mongolian Beef and Broccoli Recipe is exactly that kind of dish. Tender strips of flank steak, coated in a crispy cornstarch crust, meld perfectly with crunchy broccoli florets all enrobed in a luscious, sweet-savory sauce. This recipe is a celebration of both convenience and bold taste, designed to satisfy your cravings without the fuss of multiple pans or complicated steps. Whether you’re cooking for a busy weeknight or a casual get-together, this one-pot wonder will become your new go-to comfort food with a delightful Asian-inspired twist.
Ingredients You’ll Need
Getting this dish just right is all about simple, fresh ingredients that come together to create a harmonious blend of flavor and texture. Each element, from the juiciness of the flank steak to the bright green crunch of the broccoli, plays a crucial role in making this recipe sing.
- 1 pound flank steak: Thinly sliced for quick cooking and tender bite-perfect strips.
- ¼ cup plus 1 tablespoon cooking oil: Divided use ensures perfect searing and stir-frying.
- ¼ cup plus 2 teaspoons low-sodium soy sauce: Adds salty umami depth without overpowering.
- 5 tablespoons cornstarch: Creates a crispy coating on the beef and thickens the sauce beautifully.
- 3 cloves garlic: Finely chopped for fragrant warmth in the sauce.
- 2 teaspoons fresh ginger: Gives a zingy, aromatic lift that brightens the dish.
- ⅓ cup water: Helps simmer the flavorful sauce to just the right consistency.
- 2 tablespoons brown sugar: Balances the salty soy with subtle sweetness.
- 2 tablespoons hoisin sauce: Adds complexity and a touch of sweetness with a hint of tang.
- 1 head broccoli: Cut into florets for quick steaming and a burst of vibrant color.
- 2 scallions: Chopped into 1-inch pieces to add fresh, mild onion flavor at the end.
- Sesame seeds: For a final, toasty garnish that adds texture and visual appeal.
- Cooked jasmine rice: The perfect fluffy base to soak up all the delicious sauce.
How to Make One Pot Mongolian Beef and Broccoli Recipe
Step 1: Marinate the Beef
Start by placing your thinly sliced flank steak into a sturdy plastic zipper bag along with 1 tablespoon of the cooking oil, 2 teaspoons of soy sauce, and 2 tablespoons of cornstarch. This simple marinade not only infuses the steak with subtle flavor but also begins the process of creating that irresistibly crispy exterior during cooking. Seal the bag tightly and pop it in the fridge for an hour—this resting time is key for tender, flavorful beef.
Step 2: Sear to Crispy Perfection
Once marinated, take your seasoned steak out and dredge each piece in the remaining cornstarch, shaking off any excess. Heat a large skillet over medium-high heat with the rest of your cooking oil. Now comes the fun part: sauté the steak in batches, giving each piece about 2 minutes per side to achieve a golden-brown, crispy crust. Don’t overcrowd the pan; letting the beef crisp on its own will prevent steaming. Transfer each batch to a paper towel-lined plate to drain excess oil, so every bite stays delightfully crisp.
Step 3: Build the Flavorful Sauce
With the beef cooked and waiting, add your finely chopped garlic and fresh ginger to the same skillet, cooking just until fragrant—about 1 minute. This brief sizzle releases their aromatic oils without burning. Next, stir in the remaining soy sauce, water, brown sugar, and hoisin sauce. As the mixture simmers, the combination of salty, sweet, and tangy flavors melds beautifully. Allow the sauce to thicken slightly over 4 to 5 minutes, stirring occasionally so nothing sticks to the pan.
Step 4: Add the Broccoli
Throw in the broccoli florets, then cover the skillet—a quick steam is all it takes to soften them while preserving their vibrant color and satisfying crunch. About 3 minutes under lid is perfect to reach that tender-crisp texture which balances so nicely with the richness of the beef and sauce.
Step 5: Final Touches
Add in the scallions and return the crispy beef to the skillet. Toss everything together until each beef strip and vegetable segment is generously coated in the luscious sauce. This step ties all the flavors together, ensuring every mouthful offers that full Mongolian beef experience.
Step 6: Serve and Enjoy
Scoop your One Pot Mongolian Beef and Broccoli over a bed of steamed jasmine rice, and you’re ready for the best kind of dinner—straight from your skillet to plate with minimal mess and maximum flavor!
How to Serve One Pot Mongolian Beef and Broccoli Recipe
Garnishes
To elevate your presentation and add delightful texture, sprinkle toasted sesame seeds over the finished dish. They not only provide a subtle nutty crunch but also bring that authentic Asian-inspired flair. You can also add a few freshly chopped scallions or a small drizzle of toasted sesame oil for an extra punch of aroma.
Side Dishes
This dish shines beautifully on its own with jasmine rice, but if you’re feeling adventurous, try serving it alongside crunchy Asian slaw or simple steamed dumplings. These sides complement the sweet-savory notes of the beef, while adding fresh contrasts in texture and flavor.
Creative Ways to Present
For a fun twist, try serving this One Pot Mongolian Beef and Broccoli Recipe in lettuce cups or over a bed of cauliflower rice for a lighter take. Wrapping the beef and broccoli in crispy wonton wrappers can turn this into an irresistible appetizer perfect for parties or gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container and refrigerate within two hours of cooking. The beef and broccoli will keep well for up to 3 days, allowing you to enjoy this quick-fix meal again with minimal effort.
Freezing
This dish freezes pretty well if you want to stash some away for busy days. Make sure to cool everything completely before sealing it in a freezer-safe container or bag. It can last up to 2 months frozen without losing too much texture or flavor—just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm leftovers gently in a skillet over medium heat until heated through, adding a splash of water if the sauce seems too thick. Avoid microwaving if you can; reheating slowly will help maintain the beef’s tenderness and the broccoli’s crunch.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking time, skirt steak or sirloin strips also work well as long as they’re cut thinly. Just be mindful of cooking times to avoid toughness.
Is it possible to make this dish gluten-free?
Yes. Simply swap out regular soy sauce for a gluten-free tamari or coconut aminos and ensure your hoisin sauce is gluten-free. This way, you’ll keep all the flavor without worrying about gluten.
Can I prepare this recipe without marinating for an hour?
While the hour-long marination helps tenderize and flavor the steak, if you’re short on time, even 15-20 minutes will provide some enhancement. Marinating longer, however, truly elevates the dish.
What if I don’t have hoisin sauce?
Hoisin imparts a unique sweet and tangy depth, but in a pinch, you can substitute with an extra tablespoon of soy sauce mixed with a teaspoon of honey or molasses for a similar richness.
How do I keep the broccoli bright green and crisp?
Covering the skillet during cooking steams the broccoli quickly, locking in color and crunch. Avoid overcooking by checking frequently—it should be tender but still have a firm bite.
Final Thoughts
This One Pot Mongolian Beef and Broccoli Recipe is a delightful dinner solution that hits all the right notes: easy prep, vibrant flavors, and comforting textures. Give it a try next time you want a meal that feels special without hours in the kitchen. I guarantee it will become a staple your family and friends ask for again and again.
Print
One Pot Mongolian Beef and Broccoli Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A delicious and easy One Pot Mongolian Beef and Broccoli recipe featuring tender flank steak strips cooked to crispy perfection and coated in a savory, slightly sweet sauce with fresh broccoli florets. Ready in just 20 minutes, this dish is perfect for a quick weeknight dinner served over jasmine rice and garnished with toasted sesame seeds.
Ingredients
Beef and Marinade
- 1 pound flank steak, cut into ¼-inch strips
- 1 tablespoon cooking oil
- 2 teaspoons low-sodium soy sauce
- 2 tablespoons cornstarch
Sauce and Vegetables
- ¼ cup cooking oil
- ¼ cup plus 2 teaspoons low-sodium soy sauce
- 3 tablespoons cornstarch
- 3 cloves garlic, finely chopped
- 2 teaspoons fresh ginger, minced
- ⅓ cup water
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 head broccoli, cut into florets
- 2 scallions, cut into 1-inch pieces
For Serving
- Cooked jasmine rice
- Sesame seeds, for garnish
Instructions
- Marinate the Beef: In a plastic zipper bag, combine the flank steak strips with 1 tablespoon of cooking oil, 2 teaspoons of low-sodium soy sauce, and 2 tablespoons of cornstarch. Seal the bag and refrigerate to marinate for 1 hour to tenderize and flavor the meat.
- Prepare to Cook: Heat a large skillet over medium-high heat and add the remaining ¼ cup of cooking oil. Meanwhile, dredge the marinated beef through the remaining 3 tablespoons of cornstarch, shaking off any excess for a light coating that will create a crispy texture when cooked.
- Cook the Beef: Working in batches to avoid overcrowding, sauté the beef strips in the hot oil until crispy and browned on both sides, about 2 minutes per side. Transfer cooked beef to a paper towel-lined plate to drain excess oil.
- Create the Sauce: Using the same skillet, add chopped garlic and fresh ginger, cooking until fragrant, about 1 minute. Stir in the remaining soy sauce, water, brown sugar, and hoisin sauce. Bring the mixture to a simmer and let it thicken and meld flavors for 4 to 5 minutes.
- Cook Broccoli: Add the broccoli florets to the skillet, cover with a lid, and cook until tender yet crisp, about 3 minutes, allowing the florets to absorb the sauce and steam perfectly.
- Combine Ingredients: Stir in the scallion pieces and return the crispy beef strips to the skillet. Toss everything until the beef and vegetables are fully coated and glazed with the savory sauce.
- Serve: Plate the Mongolian beef and broccoli over steamed jasmine rice and sprinkle with sesame seeds for a final nutty crunch and beautiful presentation.
Notes
- Marinating the beef for at least an hour helps tenderize and enhance flavor, but if short on time, 30 minutes can suffice.
- Use low-sodium soy sauce to better control the saltiness of the dish.
- Do not overcrowd the pan when cooking beef to ensure it becomes crispy rather than stewing.
- Broccoli can be substituted or combined with other vegetables like snap peas or bell peppers for variety.
- For extra heat, add red pepper flakes to the sauce when simmering.
