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!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1large onionthinly sliced
3cupsfresh broccoli florets
2medium carrotscut into 1/2-in cubes
1large sweet red peppercut into 1-in pieces
1lbbeef flank steakthinly cut against the grain
1/4cupcornstarch plus 1 tablespoon
1/2cupcoconut sugaror brown sugar
1/4cupsliced 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!