A healthier Mongolian beef recipe might be just what the taste pallet ordered while trying to have a flavorful, healthy meal. No need to go out to eat when you can make this classic at home and know exactly what is in it.

Yields4 Servings
Total Time40 mins

Sauce
 ¼ cup honey
 ¼ cup water
 2 tbsp reduced sodium soy sauce
 2 tbsp hoisin sauce
 3 cloves minced garlic
Beef
 ¾ lb lean steak (recipe calls for flank, however, I think flank is tough)
 2 tbsp corn starch
 3 tbsp olive oil
 ¼ cup sliced scallions
Sides
 5 ½ cups cooked rice
 4 cups cooked, chopped broccoli

Sauce
1

Shake together all of the ingredients and set aside

Broccoli
2

Cook broccoli for 5-7 minutes in pan before cooking the beef

Beef
3

Slice the steak into 1/4 inch thick slices

4

Working in two batches, toss the steak in the cornstarch and allow it to sit for 10 minutes

5

Heat 3-4 tablespoons of olive oil in a large pan over medium heat. I preferred my ceramic non-stick pan over a stainless steel skillet

6

Working in 3 batches, cook the beef for 2 minutes per side, or until lightly browned. Transfer to a paper towel-lined plate while you work on the other batches

7

After all the beef is cooked, carefully wipe excess oil from the pan with a paper towel. Pour the sauce into the pan, return the beef and simmer for 1-2 minutes, until thickened

8

Add the broccoli and simmer for 1-3 minutes

Rice
9

Cook the rice on the stovetop or use a microwave substitute

Plating
10

Lay out rice in a bowl or plate and add the broccoli and beef concoction.

11

Recipe (with several of my own tweaks) compliments of: Sweat Peas and Saffron

Ingredients

Sauce
 ¼ cup honey
 ¼ cup water
 2 tbsp reduced sodium soy sauce
 2 tbsp hoisin sauce
 3 cloves minced garlic
Beef
 ¾ lb lean steak (recipe calls for flank, however, I think flank is tough)
 2 tbsp corn starch
 3 tbsp olive oil
 ¼ cup sliced scallions
Sides
 5 ½ cups cooked rice
 4 cups cooked, chopped broccoli

Directions

Sauce
1

Shake together all of the ingredients and set aside

Broccoli
2

Cook broccoli for 5-7 minutes in pan before cooking the beef

Beef
3

Slice the steak into 1/4 inch thick slices

4

Working in two batches, toss the steak in the cornstarch and allow it to sit for 10 minutes

5

Heat 3-4 tablespoons of olive oil in a large pan over medium heat. I preferred my ceramic non-stick pan over a stainless steel skillet

6

Working in 3 batches, cook the beef for 2 minutes per side, or until lightly browned. Transfer to a paper towel-lined plate while you work on the other batches

7

After all the beef is cooked, carefully wipe excess oil from the pan with a paper towel. Pour the sauce into the pan, return the beef and simmer for 1-2 minutes, until thickened

8

Add the broccoli and simmer for 1-3 minutes

Rice
9

Cook the rice on the stovetop or use a microwave substitute

Plating
10

Lay out rice in a bowl or plate and add the broccoli and beef concoction.

11

Recipe (with several of my own tweaks) compliments of: Sweat Peas and Saffron

Healthier Mongolian Beef