Mongolian Beef with Veggies

Mongolian Beef with Veggies

One of my all-time favorite things to order for Chinese takeout is Mongolian Beef. The one drawback of Mongolian Beef for me is that there usually aren’t any vegetables – just a whole lotta onions. My son typically orders the Beef & Broccoli, which has plenty of veggies but not as flavorful of a sauce.

My version of Mongolian Beef with Veggies is basically a mashup of Zach’s favorite and mine. And isn’t that the best part of cooking at home – having it exactly how you want it?

Mongolian Beef with Veggies

 For example, you may not enjoy 300% more minced ginger than your typical redhead. But we sure do!


I’m so glad that our whole family loves ginger. I just wish they loved spice as much as I do. I use quite a bit more ginger than I’ve listed here – don’t be shy with the ginger if you’re also a fan.

The family pretty much limits me on the quantity of red pepper flakes I add. You should be safe with a teaspoon, but if you have a really low tolerance for spice, you might want to just add a half teaspoon your first go-round. (If I actually measured it, I probably use closer to a “heaping” teaspoon. Whatever I can get away with).

Mongolian Beef with Veggies

And don’t get so excited by the aroma that you skip draining off the excess oil after you sauté the vegetables. Nothing worse than obtaining sauce perfection and then realizing too late that it has been diluted with extra oil.

Well – there are worse things of course, but it sucks. Believe me, I’ve done it a time or two. Alright, maybe even this most recent time I made it. But I was so hungry and it smelled so good! Still fabulous with the goof, but I definitely lost some marks on that.

Mongolian Beef with Veggies
Mongolian Beef with Veggies



  • 1 Pound Flank Steak
  • 1/4 Cup Cornstarch
  • 2 Tablespoons Vegetable Oil
  • 1 Tablespoon Ginger, minced
  • 1 Tablespoon Garlic, minced
  • 1/2 Cup Soy Sauce
  • 1/4 Cup Water
  • 1/2 Cup Brown Sugar
  • 2 Tablespoons Rice Wine Vinegar
  • 1/2 – 1 Teaspoon Red Pepper Flakes
  • 2 Cups Carrots, diced
  • 3 Cups Broccoli, chopped
  • 1 Large Onion, sliced
  • 6 Green Onions, quartered
  • Oil for frying



  1. Slice the flank steak against the grain into 1/4″ thick slices. Toss with cornstarch and set aside.
  2. Heat oil in saucepan and add garlic and ginger. Whisk together 30 – 60 seconds, then add soy sauce, water and rice wine vinegar. Combine well and then add brown sugar and red pepper flakes. Bring sauce to a boil and cook 2 – 3 minutes before removing from heat.
  3. Heat cup of oil in wok over medium heat. Add beef and cook approximately 3 minutes. Remove beef from wok and drain on paper towels.
  4. Add carrots, broccoli and onion to wok and cook 3 – 4 minutes, stirring frequently, until just cooked through .
  5. Drain oil except for one tablespoon. Add steak back into wok and cover with sauce. Cook until heated through, combining well.
  6. Serve over rice or noodles.
  7. ENJOY!


Leave a Reply

Your email address will not be published. Required fields are marked *