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Mongolian Beef with Vegetables

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Makes 8 servings

kikkoman products used:


1/2 cup Kikkoman Soy Sauce
2 tablespoon olive oil
1/2 cup brown sugar
1/2 teaspoon Season All (or any type of all-purpose seasoning salt)
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
about 1 lb thinly sliced steak
1 bunch asparagus, sliced into 2″ segments
1 bell pepper, sliced thin
1/4 cup water + 1 tablespoon cornstarch


  1. Combine all marinade ingredients in a 2 cup measuring cup and stir. Place steak in a quart sized bag. Pour in marinade and let sit at least 1 hour, preferably 3-4 hours.
  2. Steam vegetables for about 4-5 minutes in the microwave.* (Place vegetables in a covered dish with 1/4 cup water.)
  3. Meanwhile, heat a pan to medium-high heat. Add in beef and cook for about 4-5 minutes. (Since the steak is sliced so thin, it doesn’t take much time to cook.) Add in steamed vegetables and toss to coat. Combine 3 tablespoons of the water with the 1 tablespoon cornstarch; stir until dissolved. Add in remaining water and stir again. Add to pan and stir to combine. Let cook an additional 2-3 minutes, until sauce is thicken
  4. Serve over steamed rice.


*Steaming the vegetables beforehand is optional. I have several small children so it’s just more palatable for them for the veggies to be softer. If you omit this step, the vegetables will be more crisp-tender.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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