Make Mongolian Beef and Broccoli

Keep dinner simple tonight, without skipping out on big flavor. Our Mongolian Beef and Broccoli recipe gives your family a healthy dose of protein and veggies all simmered in a rich, savory sauce with just a hint of sweetness. According to Mashed, this popular stir fry dish actually originated at Mongolian barbeque restaurants in Taiwan. It appealed to those craving Chinese-inspired meals without intense spices or heat.

Parents and kids alike will devour this low-carb classic, sure to hit the spot. It serves 4 to 6 people easily, so there may be enough for leftovers or to freeze for future use. Let’s get started! Here’s what you’ll need to have ready:

• 1 – 1 ½ lbs. lean ground beef
• 1 ½ lbs. broccoli florets, thawed and chopped
• 2 tsp. vegetable oil
• 1 Tbsp. ginger
• 2 tsp. garlic powder
• ½ cup soy sauce, low sodium
• ½ cup water
• ½ cup brown sugar
• ½ - 1 Tbsp. cornstarch (optional)
• Salt & pepper, to taste

First, you’ll want to brown the meat. Sauté it over medium/high heat in a large stock pot until browned throughout (make sure no pink remains), then drain the excess liquid.

Now, add the oil, ginger, and garlic powder. Stir it all together and cook for an additional 2 to 3 minutes.

Mix in the soy sauce, water, and brown sugar. Bring it to a simmer.

Add the broccoli and give it a careful taste test. Sprinkle in a little salt and/or pepper if you’d like. Let the mixture simmer for another 5 to 10 minutes.

If you like the sauce as is, you’re done! If you prefer it to be a bit creamier, that’s what the cornstarch is for. Stir in up to 1 Tbsp. and bring it to a brief boil to thicken.

Serve and enjoy!