30-Minute Mongolian Beef & Vegetables Skillet
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!
Servings 6 servings
Calories 340kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 340kcal