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Fiery Mongolian Beef and Broccoli

Why pick up dinner when you can make take-out-quality Fiery Mongolian Beef and Broccoli? A soy-free Mongolian sauce made with coconut aminos, ginger, lemon, and shiitake mushrooms. So authentic in flavor your family just might think you stopped by for Asian take-out!

  • 10 Minute Prep Time
  • 5 Minute Cook Time
  • 3 Servings

What You'll Need

  • Kevin’s Natural Foods Mongolian-Style Beef

  • 1 TBSP preferred cooking oil

  • 3 whole scallions, chop diagonally, separate white root tips from green stem

  • 3 cups broccoli florets

  • 1 TBSP fresh lime juice

  • 1/2 TSP crushed red pepper flakes

  • Cilantro sprigs for garnish

  • Garnish: cilantro sprigs and 2 teaspoons sesame seeds

Cook It Up!

  • 1

    Heat skillet, over MEDIUM-HIGH for 1 minute with 1 TBSP of your preferred cooking oil. Break beef strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard.

  • 2

    Add beef, broccoli, white root tips of scallions, and red pepper flakes to skillet. Frequently stir and turn beef and broccoli over for 4 minutes.

    Increase spicy heat level by increasing crushed red pepper flakes to 1 TSP, or 1 TBSP chopped jalapeño or Shishito Peppers, or your favorite hot sauce.

  • 3

    Add Kevin’s Mongolian-Style sauce and lime juice. Reduce heat to LOW, and simmer 30 seconds, stir beef and broccoli to coat with sauce.

  • 4

    To serve: Arrange Mongolian Beef and Broccoli with sprigs of cilantro, and sprinkle with sesame seeds. Top with remaining diagonally cut green stems of scallions.

    A delicious side-dish or garnish for Mongolian Beef and Broccoli are roasted Shishito Peppers. Recipe: Preheat the broiler, and adjust oven rack to set about 4 inches from heat source. Toss( 8-oz) shishito peppers with 1 tablespoon of preferred cooking oil. Spread the Shishito Peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and slightly soften, 3-5 minutes. Be sure to occasionally turn the peppers with spatula or shake the baking sheet to allow peppers to blister on all sides.
    Veggie Substitute: Bok choy and asparagus are delicious with Kevin’s Mongolian-Style Beef!