MONGOLIAN BEEF & VEGETABLES


Easy Mongolian Beef & Vegetables - Butter With A Side of Bread

Monday is the beginning of Chinese New Year and to celebrate I think we should all make this incredible Mongolian Beef!  It’s a quick meal that has great flavor and I love all the added vegetables. Chinese New Year is a fantastic opportunity to enjoy a great meal around the table with family. Festivities traditionally take place throughout the week, so add the ingredients to your grocery list and get cooking!

I recommend using Kikkoman Soy Sauce as I believe it has the best flavor. It’s what I’ve always used and I love that I can purchase it in a bigger size for our larger family! Kikkoman Soy Sauce is aged to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive color. I love how versatile it is; it’s certainly a staple ingredient in our kitchen. We use the regular soy sauce but Kikkoman also offers a Low Sodium, Gluten-Free, and Tamari Soy Sauce. Add a splash to your next meal and enjoy!

Mongolian Beef & Vegetables

  • 1/2 cup Kikkoman soy sauce
  • 2 TBSP olive oil
  • 1/2 cup brown sugar
  • 1/2 tsp Season All {or any type of all-purpose seasoning salt}
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • about 1 lb thinly sliced steak
  • 1 bunch asparagus, sliced into 2″ segments
  • 1 bell pepper, sliced thin
  • 1/4 cup water + 1 TBSP cornstarch

Combine all marinade ingredients in a 2 cup measuring cup and stir. Place steak in a quart sized bag. Pour in marinade and let sit at least 1 hour, preferably 3-4 hours.

Steam vegetables for about 4-5 minutes in the microwave.* (Place vegetables in a covered dish with 1/4 cup water.)

Meanwhile, heat a pan to medium-high heat. Add in beef and cook for about 4-5 minutes. (Since the steak is sliced so thin, it doesn’t take much time to cook.) Add in steamed vegetables and toss to coat. Combine 3 TBSP of the water with the 1 TBSP cornstarch; stir until dissolved. Add in remaining water and stir again. Add to pan and stir to combine. Let cook an additional 2-3 minutes, until sauce is thickened.

Serve over steamed rice.

*Steaming the vegetables beforehand is optional. I have several small children so it’s just more palatable for them for the veggies to be softer. If you omit this step, the vegetables will be more crisp-tender.

Easy Mongolian Beef & Vegetables - Butter With A Side of BreadEasy Mongolian Beef & Vegetables - Butter With A Side of BreadEasy Mongolian Beef & Vegetables - Butter With A Side of BreadEasy Mongolian Beef & Vegetables - Butter With A Side of BreadI was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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MONGOLIAN BEEF & VEGETABLES
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • ½ cup Kikkoman soy sauce
  • 2 TBSP olive oil
  • ½ cup brown sugar
  • ½ tsp Season All {or any type of all-purpose seasoning salt}
  • ¼ tsp ground ginger
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • about 1 lb thinly sliced steak
  • 1 bunch asparagus, sliced into 2" segments
  • 1 bell pepper, sliced thin
  • ¼ cup water + 1 TBSP cornstarch
Instructions
  1. Combine all marinade ingredients in a 2 cup measuring cup and stir. Place steak in a quart sized bag. Pour in marinade and let sit at least 1 hour, preferably 3-4 hours.
  2. Steam vegetables for about 4-5 minutes in the microwave.* (Place vegetables in a covered dish with ¼ cup water.)
  3. Meanwhile, heat a pan to medium-high heat. Add in beef and cook for about 4-5 minutes. (Since the steak is sliced so thin, it doesn't take much time to cook.) Add in steamed vegetables and toss to coat. Combine 3 TBSP of the water with the 1 TBSP cornstarch; stir until dissolved. Add in remaining water and stir again. Add to pan and stir to combine. Let cook an additional 2-3 minutes, until sauce is thickened.
  4. Serve over steamed rice.
  5. *Steaming the vegetables beforehand is optional. I have several small children so it's just more palatable for them for the veggies to be softer. If you omit this step, the vegetables will be more crisp-tender.

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