Flavorful Mongolian beef just like you get at the restaurants! This 30-minute beef and veggies skillet is absolutely perfect for a busy weeknight.—just add hot rice and dinner’s ready!
On a scale of 1 to 10…I’m at about a 300 as far as my readiness for dinner goes.
30-minute Mongolian beef and veggies skillet can do that to a person. Make you feel like you’re ready for dinner at only 8am and not feel that it’s wrong?
My obsession with Mongolian food actually began when I started dating Jason back in August. He introduced me to Huhot which quickly became our favorite restaurant. It’s kinda like a Hibachi-style restaurant only it’s Mongolian where you build a bowl with noodles/rice, different meats and vegetables and TONS of different flavors of sauces and condiments. Then you take it over to the cooks station and they cook it right in front of you on their flattops.
It’s so fun, so dang delicious, and I would honestly eat there every night if I was a millionaire. Since I’m not quite there yet…I decided to try to make some Huhot-style recipes at home. Enter, Mongolian beef and vegetables skillet!
So honestly, guys, it almost amazed me how quickly and easily this Mongolian beef skillet pulled together. If you’re one of those people who believes restaurant-style food is long and complicated to make and doesn’t even turn out half as good as a restaurant…don’t believe that anymore!!
Seriously, look at this skillet and tell me you’re with me on this one.
Here’s how this beef goes down, guys. >> First we saute our veggies. I use a combo of onion, broccoli, carrots, and sweet peppers, but if none of these veggies float your boat—leave ’em out or sub in for others! Anything goes here.
Next, we make room for our beef. I coat the beef very lightly in cornstarch and into the pan it goes. Once the beef begins to brown shortly later…sauce time!!
So simple yet it’s the flavor clincher here. Soy sauce, a cornstarch slurry to thicken, ginger, sugar, salt and pepper…that’s basically it.
Throw all the veggies back in the skillet and let everything hang out and soak up all that gorgeous sauce. Green onions go on top…hot rice at the ready because Monglian beef and veggies are comin’ for ya.
Or you’re coming for it. Whichever you prefer as long as you get this in your face asaaaap.
30-Minute Mongolian Beef & Vegetables Skillet
- 3 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 large onion thinly sliced
- 3 cups fresh broccoli florets
- 2 medium carrots cut into 1/2-in cubes
- 1 large sweet red pepper cut into 1-in pieces
- 1 lb beef flank steak thinly cut against the grain
- 1/4 cup cornstarch plus 1 tablespoon
- 1/2 cup soy sauce
- 1/4 cup water
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup sliced green onion
- Salt and pepper to taste
- Hot rice for serving
In a large skillet over medium-high heat, heat 1 tablespoon oil until shimmery. Add garlic, ginger, onion, broccoli, carrots, and red pepper. Saute veggies, stirring occasionally 8-10 minutes until nearly tender. Remove from skillet and set aside.
Dredge beef pieces in 1/4 cup cornstarch and shake off excess. Let stand 10 minutes. Heat remaining oil in skillet over medium-high heat and add beef to skillet. Saute beef, stirring occasionally until beef is browned, about 10 minutes. Reduce heat to medium and stir in soy sauce. Mix water and remaining 1 tablespoon cornstarch together and add to skillet with sugar. Bring sauce to a simmer over medium heat, stirring occasionally until sauce is thickened. Add sauteed veggies to skillet and let beef and veggies cook together 5 minutes until heated through.
Add green onions to skillet and season with salt and pepper to taste. Serve with hot rice and enjoy!