Mongolian Beef and Broccoli

Mongolian Beef and Broccoli

Recipe by GenevaWatsonCourse: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time






  • 1.5 lb. flank steak

  • 2 cups broccoli florets

  • 1/4 cup chicken broth (or water)

  • 3 green onions, sliced into 1” strips

  • 1 tsp sea salt, divided

  • 1/2 tsp black pepper

  • 4–5 tbsp. avocado oil

  • 2 tbsp. arrowroot starch

  • 3 cloves garlic

  • 1 thumb ginger, grated

  • 1/3 cup coconut aminos

  • Cauliflower rice to serve (optional)


  • Heat 1-2 tbsp. of avocado in a large deep skillet on medium heat. Add broccoli and season with a pinch of salt and pepper. Cook for 6-7 minutes until fork tender. Remove broccoli from pan, set aside, and wipe out pan.
  • Toss flank steak with salt and pepper on both sides. Cut into 1″ bite-sized slices against the grain; using a sharp knife.
  • Add arrowroot starch to a bowl and add steak slices, coating thoroughly.
  • Add 2-3 tbsp. of avocado oil to pan and heat up. Add half of steak slices, and cook for 2-3 minutes on each side, until cooked. Set aside.
  • Add garlic and ginger to pan and cook for a minute.
  • Pour in coconut aminos and chicken broth. Return steak back to pan and cook for another 2 minutes, until sauce gets thicken.
  • Bring sliced green onion and broccoli back to pan. Cook for another minute.
  • Serve warm with cauliflower rice. Enjoy!
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