I’ve tried Mongolian Beef at places like P.F. Chang’s, but found it to be overly sweet.  So I never really tried to make it at home.  But then it dawned on me, why not make the recipe the way I would like it?!

“This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.”

Meijer Grocery store carries rel=”nofollow”Certified Angus Beef ® brand and I am happy to drive the extra 20 minutes to get there for this amazing beef.  I’ve been to their Culinary Test Kitchens and we’ve done taste tests will all sorts of grades of beef, and not surprisingly, Certified Angus Beef ® brand tasted the best.  Their standards are just so high – “Angus is a breed, not a brand, and there’s only one Certified Angus Beef ® brand. To earn the logo, the very best of all Angus beef must meet 10 exacting standards, making it more selective than USDA Choice and Prime.”

For this recipe, I used the top sirloin cut – super tender, doesn’t need to be cooked very long – especially when I cut it into thin strips – just a couple minutes for medium rare.

This recipe literally comes together in less than 10 minutes.  Perfect for when you have a long work day.

this is a photo of mongolian beef

Mongolian Beef

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

I usually don't like mongolian beef because it's too sweet, but this recipe is the perfect balance of sweet and spicy.


  • 1 pound sirloin beef
  • 2 cups broccoli, cut into florets and sliced in half
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup soy sauce
  • 2 tablespoons coconut cream
  • 2 tablespoons arrowroot (you can use corn starch too)
  • 2 tablespoons minced garlic
  • 1 teaspoon crushed red pepper
  • 1 tablespoon oil
  • 1 teaspoon minced ginger
  • 1 tablespoon Truvia brown sugar (or regular brown sugar)
  • 2 tablespoons fresh chopped parsley
  • 2 cups cooked rice


Heat a non-stick skillet over medium heat.  Add half the tablespoon of oil, and cook the sliced broccoli, face down, for about 3 minutes.  Remove from pan and set aside.

Sprinkle the salt and pepper on the beef.  Add the remaining oil to the pan, and sear the beef for 2 minutes. 

Mix the soy sauce, coconut cream, arrow root, garlic, crushed red pepper, ginger and brown sugar together.

Once the beef has cooked for 2 minutes, add back in the broccoli, add the soy sauce mixture and cook one minute, or until the sauce gets thickened.

Serve over cooked rice and garnish with parsley.


As of the date of this publication, this is 6 WW points for the beef and broccoli. Click here to track to your WW tracker.

Did you make this recipe?

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The beef is super tender, has a nice balance of sweet and savory and a great recipe to have on hand for those nights you don’t want to spend an hour in the kitchen.

Be sure to check out your local grocery store to see if Certified Angus Beef ® brand is available at your store – you’ll taste the difference – promise!