Healthy and Delicious Mongolian Beef and Vegetables
Dive into the vibrant flavors of this Healthy and Delicious Mongolian Beef and Vegetables recipe—a wholesome twist on a classic takeout favorite! Tender slices of flank steak are lightly coated in cornstarch for a velvety texture, then stir-fried to perfection alongside crisp, colorful vegetables like broccoli, carrots, and red bell peppers. The dish is brought together with a mouthwatering, homemade Mongolian sauce made with low-sodium soy sauce, hoisin, honey, fresh garlic, and ginger for a balanced combination of savory and sweet flavors. Perfect for busy weeknights, this quick and nutritious recipe comes together in just 35 minutes and is served best over fluffy brown rice for a satisfying meal. Packed with protein, vibrant veggies, and bold Asian-inspired flavors, this is the ultimate healthy dinner option that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 450 grams flank steak
- 2 tablespoons cornstarch
- 0.25 cup low-sodium soy sauce
- 0.25 cup hoisin sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 cloves fresh garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1 large carrot (thinly sliced into matchsticks)
- 1 medium red bell pepper (thinly sliced)
- 250 grams broccoli florets
- 2 stalks green onions (sliced diagonally)
- 2 cups cooked brown rice (optional, for serving)
- 2 tablespoons neutral cooking oil (e.g., avocado oil, grapeseed oil)
Instructions
Slice the flank steak thinly against the grain into bite-sized pieces. In a bowl, toss the beef with cornstarch to coat evenly. Set aside while you prepare the vegetables.
Mix the sauce ingredients: In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Set the sauce aside.
Prepare the vegetables: Thinly slice the carrot and red bell pepper, and cut the broccoli into small florets. Slice the green onions diagonally for garnish.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer and cook for 2-3 minutes per side until browned. Cook in batches if necessary to avoid overcrowding. Remove the beef from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of cooking oil. Add the broccoli, carrots, and red bell pepper. Stir-fry the vegetables for 4-5 minutes, or until they become tender-crisp. If needed, add a splash of water to help steam the broccoli.
Reduce the heat to medium and return the cooked beef to the skillet. Pour the sauce over the beef and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat. Garnish the dish with sliced green onions and serve hot over cooked brown rice (if desired).
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 50.7 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 283 mg | 22% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2318 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
