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Mongolian Beef and Vegetables

This takeout favorite is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting player. We also balanced the blend of brown sugar, soy sauce, and sesame oil in the sauce. We’ve kept our version family friendly by omitting the heat, but you can add a sliced red chile or a healthy pinch of crushed red pepper if you like. You can also change up the vegetables: Try snap peas, mushrooms, red bell pepper, or cauliflower florets.

Photo: Jennifer Causey of Cooking Light


  • 12 ounces flank steak, thinly sliced

  • 1 tablespoon cornstarch

  • 3 tablespoons light brown sugar

  • 3 tablespoons water

  • 3 tablespoons reduced-sodium soy sauce

  • 2 teaspoons canola oil, divided

  • 2 teaspoons toasted sesame oil, divided

  • 4 cups broccoli florets

  • 1/2 cup thinly sliced white onion

  • 1/2 cup sliced carrot

  • 1 cup snow peas, halved diagonally

  • 1 tablespoon minced fresh garlic

  • 2 teaspoons grated peeled fresh ginger


Step 1

Place steak and cornstarch in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth.

Step 2

Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.

Step 3

Reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.

Recipe and photo courtesy of Cooking Light

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