Healthier Mongolian Beef and Broccoli Recipe
This Healthier Mongolian Beef and Broccoli delivers tender flank steak and crisp broccoli florets in a naturally honey-sweetened sauce that’s better than takeout. The baking soda marinade ensures melt-in-your-mouth beef, while blanching the broccoli keeps it bright green and perfectly cooked. Ready in 30 minutes in just one pan!
This Healthier Mongolian Beef and Broccoli delivers incredible flavor with simple ingredients and minimal cleanup. Tender strips of flank steak and perfectly blanched broccoli florets come together in a naturally sweetened sauce that truly outshines restaurant versions. The secret to this dish is my quick baking soda marinade that ensures melt-in-your-mouth beef every time.
My teenagers get excited whenever they see me prepping this meal, and I love that it all comes together in one HexClad wok – from blanching the bright green broccoli to creating that glossy, flavorful sauce that coats every bite. This recipe has become our go-to solution for busy weeknights when takeout is tempting but we want something fresher and more nourishing at home without compromising on taste.
Why You’ll Love This Mongolian Beef and Broccoli Recipe
- Quick and authentic flavor: This recipe delivers restaurant-quality taste in just 30 minutes from start to finish.
- Healthier alternative: Naturally sweetened with honey instead of processed brown sugar while maintaining all the rich flavor you crave.
- Perfect texture every time: My simple marinade trick ensures incredibly tender beef that rivals any Chinese restaurant.
- One-pan convenience: Everything cooks in a single wok or skillet for minimal cleanup and maximum flavor development.
Ingredients & Substitutions
Here is everything you need to make healthier Mongolian beef and broccoli:
Flank Steak: Creates tender, flavorful strips that cook quickly and absorb the sauce beautifully. You can substitute with skirt steak, sirloin steak, or top round beef for similar results.
Broccoli Florets: Provide the perfect crisp-tender texture and nutritional boost. Fresh broccoli works best, but you can swap with frozen florets (thawed and patted dry) or substitute with bell peppers, snow peas, or asparagus.
Onion: Adds sweetness and depth to the dish. Red onion, shallots, or green onions make excellent alternatives.
Sesame Seeds: Offer a nutty flavor and satisfying crunch as a garnish. Substitute with sliced almonds or chopped peanuts if preferred.
Soy Sauce: Forms the savory base of both the marinade and sauce. Low-sodium soy sauce or coconut aminos work well for a less salty option.
Honey: Naturally sweetens the sauce without refined sugar. Maple syrup or date syrup can be used instead.
Oyster Sauce: Adds umami depth to the sauce. Hoisin sauce or additional soy sauce with a touch of sugar can substitute in a pinch.
Sesame Oil: Provides that distinctive nutty flavor essential to Asian dishes. Walnut oil could work as an alternative, though the flavor will be slightly different.
Corn Starch: Thickens the sauce and tenderizes the beef in the marinade. Arrowroot powder or tapioca starch make excellent alternatives.
Rice Vinegar: Adds brightness and balances the sweet and savory elements. Apple cider vinegar or white wine vinegar can substitute.
Garlic: Creates an aromatic foundation for the sauce. Fresh garlic is best, but garlic powder (1/4 teaspoon per clove) works in a pinch.
Light Olive Oil: Used for stir-frying with its higher smoke point. Avocado oil, or extra virgin olive oil are also suitable alternatives.
Baking Soda: The secret ingredient that tenderizes the beef. There’s no real substitute for this specific function.
Beef Stock: Adds depth and richness to the sauce. Chicken stock or vegetable broth can be used instead.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: Replace soy sauce with tamari or coconut aminos, and verify your oyster sauce is gluten-free (or use a gluten-free hoisin sauce alternative).
Dairy-Free: This recipe is naturally dairy-free as written.
Vegan: Substitute the flank steak with extra-firm tofu (pressed, sliced, and marinated similarly) or seitan strips, and use vegetable broth instead of beef stock. Replace oyster sauce with mushroom-based vegetarian “oyster” sauce or additional hoisin sauce.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Healthier Mongolian Beef and Broccoli Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare and Marinate the Beef
Slice 1 pound of flank steak against the grain into thin strips (about 1/4 inch thick). Pat the slices dry with paper towels and season lightly with a dash of salt and pepper. In a medium bowl, whisk together 1/4 cup water, 1 teaspoon soy sauce, 1 tablespoon corn starch, and 1/2 teaspoon baking soda until well combined. Add the sliced beef and toss to coat evenly. Let marinate for at least 15 minutes while you prepare the other ingredients.
Step 2: Make the Sauce
In a small bowl, whisk together 1/2 cup beef stock, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 tablespoon corn starch, 2 teaspoons rice vinegar, 3 minced garlic cloves, 1 teaspoon sage, 1/2 teaspoon salt, and a dash of pepper until well combined and the cornstarch is fully dissolved.
Step 3: Blanch the Broccoli
Bring water to a boil in your wok or a large pot. Add 3 cups of broccoli florets and boil for 3 minutes until bright green and slightly tender. Drain in a colander and rinse with cold water to stop the cooking process. Set aside.
Step 4: Cook the Beef
Heat 1 tablespoon of light olive oil in your wok over medium-high heat until shimmering. Remove the beef from the marinade, letting excess drip off. Pat dry with paper towels. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side until nicely browned but not fully cooked through. Remove the beef from the wok and set aside.
Step 5: Cook the Onions
Add another 1/2 tablespoon of light olive oil to the wok. Add 1/2 sliced onion and sauté for 2-3 minutes until they begin to soften and become translucent.
Step 6: Finish the Dish
Pour the sauce mixture into the wok with the onions. Bring to a simmer and cook for 1-2 minutes, stirring frequently, until the sauce begins to thicken. Return the beef to the wok and stir to coat with the sauce. Cook for about 1 minute. Add the blanched broccoli and toss everything together until well coated with the sauce and heated through, about 1-2 minutes more.
Transfer to a serving dish, sprinkle with 1 tablespoon sesame seeds and sliced green onions if desired, and serve immediately over white or brown rice.
Expert Recipe Tips
Slice meat when partially frozen: For the thinnest, most even slices, place your flank steak in the freezer for 15-20 minutes before cutting. This makes it easier to cut those perfect thin strips.
Pat the beef thoroughly dry: This ensures proper browning instead of steaming, which is crucial for developing that authentic flavor and preventing a soggy final dish.
Don’t skip the baking soda: This simple addition creates dramatically more tender beef by changing the pH and breaking down the meat fibers. It’s the restaurant secret for perfect texture.
Cook in batches if necessary: Overcrowding the pan prevents proper browning and creates steam. I typically cook a pound of beef in two batches for the best results.
Have everything prepped before starting: This stir-fry comes together quickly once you begin cooking, so having all ingredients measured, chopped, and ready makes for a stress-free experience.
Delicious Serving Suggestions
- Fluffy jasmine rice: I like to serve this over freshly steamed jasmine rice that soaks up all the delicious sauce. You’ll love it because the subtle floral aroma complements the savory beef perfectly.
- Simple rice bowl: Add some sliced avocado, shredded carrots, and a sprinkle of furikake for a balanced meal. You’ll love it because it transforms this into a complete, nutritious dinner with minimal extra effort.
- Cauliflower rice: I often substitute regular rice with cauliflower rice for a lower-carb option. It allows you to enjoy a larger portion while keeping the meal lighter.
- Asian cucumber salad: I pair this with a quick cucumber salad dressed with rice vinegar, a touch of honey, and sesame seeds. It works so well because the cool, crisp texture creates a perfect contrast to the rich, savory beef.
Do you love Asian-inspired food? Check out more of my easy and nutritious Asian-inspired recipes:
- Best Juicy Honey Ginger Chicken Breast Pan-Seared
- Gluten-Free Brown Fried Rice with Egg in Hexclad
- Gluten-Free Sweet and Sour Chicken in Hexclad
- Carrot and Cucumber Salad with Creamy Sesame Dressing
- Asian Chicken Sesame Salad with Carrots and Cucumbers
Healthier Mongolian Beef and Broccoli Recipe
Ingredients
- 1 pound flank steak
- 3 cups broccoli florets
- 1/2 onion
- 1 tablespoon sesame seeds
Steak Marinade:
- 1/4 cup water
- 1 teaspoon soy sauce
- 1 tablespoon corn starch
- 1/2 teaspoon baking soda
Sauce:
- 1/2 cup beef stock or water
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon corn starch
- 2 teaspoons rice vinegar
- 3 cloves garlic
- 1 teaspoon sage
- 1/2 teaspoon salt
- dash pepper
Instructions
- Slice 1 pound of flank steak against the grain into thin strips (about 1/4 inch thick). Pat the slices dry with paper towels and season lightly with a dash of salt and pepper. In a medium bowl, whisk together 1/4 cup water, 1 teaspoon soy sauce, 1 tablespoon corn starch, and 1/2 teaspoon baking soda until well combined. Add the sliced beef and toss to coat evenly. Let marinate for at least 15 minutes while you prepare the other ingredients.
- In a small bowl, whisk together 1/2 cup beef stock, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 tablespoon corn starch, 2 teaspoons rice vinegar, 3 minced garlic cloves, 1 teaspoon sage, 1/2 teaspoon salt, and a dash of pepper until well combined and the cornstarch is fully dissolved.
- Bring water to a boil in your wok or a large pot. Add 3 cups of broccoli florets and boil for 3 minutes until bright green and slightly tender. Drain in a colander and rinse with cold water to stop the cooking process. Set aside.
- Heat 1 tablespoon of light olive oil in your wok over medium-high heat until shimmering. Remove the beef from the marinade, letting excess drip off. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side until nicely browned but not fully cooked through. Remove the beef from the wok and set aside.
- Add another 1/2 tablespoon of light olive oil to the wok. Add 1/2 sliced onion and sauté for 2-3 minutes until they begin to soften and become translucent.
- Pour the sauce mixture into the wok with the onions. Bring to a simmer and cook for 1-2 minutes, stirring frequently, until the sauce begins to thicken. Return the beef to the wok and stir to coat with the sauce. Cook for about 1 minute. Add the blanched broccoli and toss everything together until well coated with the sauce and heated through, about 1-2 minutes more. Transfer to a serving dish, sprinkle with 1 tablespoon sesame seeds, and serve immediately over white or brown rice.
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Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
I’m an asian food lover, and this did not disappoint!!
Thank you for the review, Alyssa!
I love mongolian beef, this did not dissapoint, my kids love it
I’m so glad your kids love it, Wendy! 🙂
My family love this! Thank you!
You’re welcome, Alex 🙂
I hope your family loves this broccoli beef recipe as much as mine does 🙂