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Mongolian Beef With Vegetables

I love the flavor of Mongolian Beef and I’m tempted to order it whenever it is on the menu. Most of the time I do not. Why? Traditional Mongolian Beef doesn’t have any vegetables, other than a few scallions. When I have a stir fry and especially when we make one at home, I love to load it up with vegetables. Having a bunch of vegetables in addition to the meat stretches the dish to feed more people, gives me leftovers to take to work for lunch and just makes me feel better about what I’m eating.

This put me on a track to develop a recipe that had the flavors of traditional Mongolian Beef with all the good healthy vegetables that we love. The recipe for Mongolian Beef with Vegetables we developed is below. The recipe is quick and easy enough for a weeknight meal. I hope you will try and it and enjoy it as much as we did!

Ingredients Needed

1 8 ounce top sirloin steak


Red bell pepper

Green bell pepper

White or Yellow onion



2 cups broccoli florets

1 carrot sliced

2 serrano peppers deveined and seeded (optional)

Soy sauce

Brown sugar


Tools Needed


Wooden spoon

Sauce Pan

Small bowl

Cutting Board


Begin by chopping all vegetables and slicing meat. Place meat in a bowl and toss with cornstarch. Combine sauce ingredients and heat bring to a boil. Reduce to a simmer and cook for 10 minutes.
Add 2 teaspoons oil to the wok and cook the meat in small batches 1-2 minutes allowing the corn starch to crisp. Remove from wok and drain on a paper towel lined plate.
Remove oil from pan and wipe clean with paper towel. Add 1 tsp vegetable or sesame oil and cook broccoli and carrots for 2-3 minutes add peppers and cook for and additional 1-2 minutes.
Return meat to the pan and add sauce stirring to combine and cooking an additional 2-3 minutes. Serve over rice if desired.

Mongolian Beef – With a Twist


  • For the sauce:
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup dark brown sugar
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 8 ounces sliced top sirloin
  • 2 cups broccoli florets
  • 1 sliced carrot
  • 1 red pepper cut in strips
  • 1 yellow red pepper cut in strips
  • 1/2 white onion cut in strips
  • 2 serrano peppers (seeds and ribs removed)
  • 1/4 cup corn starch


  1. Slice beef in thin strips. Toss with corn starch and set aside. Slice peppers, onions, broccoli and carrots into bite sized pieces. In a medium sized bowl, combine soy sauce water, brown sugar, ginger and garlic. Transfer to a medium sauce pan. Heat to a boil, reduce to simmer and allow to simmer for 10 minutes. Turn off and set aside.
  2. In a wok, heat 1/2 cup vegetable oil. Cook the meat in small batches 1-2 minutes allowing cornstarch to form a crust. Drain on paper towel lined plate or tray. Remove oil from wok and wipe clean with a paper towel. Add a small amount of sesame or vegetable oil. Add broccoli and carrots and cook 3-4 minutes, stirring and tossing. Add remaining vegetables and cook 1-2 minutes. Return beef to the pan and add sauce cook additional 2-3 minutes and serve.

Mongolian Beef with Vegetables all the flavor of traditional Mongolian Beef with the healthy addition and crunch of fresh vegetable

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