Rich, hearty, and packed with flavor—this homemade pasta sauce recipe would make a Nonna proud. A beefy sauce that is slow-simmered for a rich, savory taste. Serve it over pasta or bake it into lasagna.
Flavor: This sauce has a savory flavor with hints of herbs and a fresh tomato taste.
Skill level: Making pasta sauce is a great beginner recipe, with simple steps but it has so much flavor that it’s perfect for anyone to make!
Technique: I include a spice mix that I add to the meat, which is similar to the one I use in my homemade Italian sausage. It’s easy and adds an extra layer of flavor.
Budget tip: Add leftover veggies in Step 3 for an extra boost of flavor and nutrients.
Prep ahead: Pasta sauce freezes beautifully so double or triple the recipe for future meals.
Ingredient Tips For Pasta Sauce
Meat: I use ground beef in this recipe and mix in my own seasonings. Half of the meat can be replaced with Italian sausage.
Tomatoes: Tomatoes are the base of this sauce, I recommend a high-quality brand, I love San Marzano style tomatoes.
Sugar: A pinch sugar will balance the acidity from the tomatoes. Or, instead of sugar, add half a grated carrot to the sauce.
Seasonings: Dried Italian seasonings are added to the sauce in addition to the meat seasoning above. If adding fresh herbs, they should be added at the end of cooking so their delicate flavor doesn’t get cooked out.
Variations: Add sauteed mushrooms and onions in Step 3 or some shredded zucchini, chopped spinach, or kale for an extra bump in nutrition.
The great thing about this ground beef pasta sauce is that it’s so versatile and having some on hand for last-minute meals is a weeknight timesaver.
Besides topping a pile of spaghetti, use pasta sauce for meatball subs, lasagna, mix it with rice for stuffed peppers, or create a casserole with veggies and cheese.
Storing Leftovers
Leftover homemade pasta sauce can be kept in the refrigerator in a covered container for up to 4 days. Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator or reheat from frozen on medium heat on the stovetop.
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Ground Beef Pasta Sauce
This homemade pasta sauce is a rich, savory blend of ground meat, tomatoes, fresh herbs, and spices, simmered to perfection for a hearty meal.
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
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In a medium bowl, combine ground beef with sage, fennel seeds, thyme, pepper, and allspice until well mixed.
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef mixture, onion, and garlic, breaking up the meat with a spoon. Cook until browned, drain excess fat if needed.
Add the canned tomatoes with the liquid, tomato sauce, green bell pepper, water, Italian seasoning, bay leaves, sugar, and salt to the pot. Stir well to combine.
Bring the mixture to a boil. Reduce the heat and simmer uncovered for 1 hour or until the sauce has reached your desired consistency. Stir occasionally.
Once the sauce has thickened, stir in the chopped parsley and basil.
Remove bay leaves, taste and season with additional salt and pepper. Serve over hot pasta.
Meat seasoning: I add a seasoning similar to sausage seasoning into the meat. If preferred, half of the beef and be replaced with Italian sausage and you can skip the meat seasoning mixture. Tomatoes: While any type of canned tomatoes works well in this recipe, I love San Marzano tomatoes for their bright flavor. If using whole tomatoes, break them up with your hands as you add them to the sauce. Leftover pasta sauce can be stored in a covered container in the fridge for up to 4 days. Freeze cooled portions in zippered bags for up to 3 months. Thaw in the fridge or reheat from frozen on the stovetop over medium heat.
This mouthwatering Mongolian Beef recipe is loaded with bold flavor and comes together fast! Sweet, savory and with a subtle, spicy kick, it’s better than your favorite takeout! Serve with steamed, fluffy rice for an easy, irresistible dinner the whole family will love!
Mongolian Beef has always been one of my favorite takeout dishes, but making it at home is surprisingly quick and easy. In less than 30 minutes, you can have a restaurant-quality meal that tastes even better than the original. Plus, you get to control the ingredients – less oil, lower sodium, and no mystery artificial ingredients. It’s the perfect weeknight dinner that feels a little indulgent but is still simple enough to whip up anytime!
Both of my boys give this recipe a 10 out of 10. They love it so much it’s become the standard when I’m testing new recipes. “It’s good…but not as good as the Mongolian Beef!” We love easy stir fry recipes and then one is now permanently in the rotation – a meal we all love!
Thinly sliced flank steak or skirt steak gets coated in cornstarch to create the perfect crisp texture that is begging to be coated with savory sauce. It’s a mix of soy sauce, brown sugar, and a touch of heat from red pepper flakes that caramelizes beautifully, coating every bite of beef in a deep, umami-packed flavor that your tastebuds won’t be able to get enough of! Served over a bowl of fluffy white rice, it soaks up every bit of that sweet and savory sauce, making this meal completely irresistible.
The Mongolian Beef sauce is so good, you’ll want more of it! Double the sauce recipe and keep some on hand for extra drizzling over rice or veggies. It’s a great way to elevate any side dish!
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Why You’ll Love This Recipe
Tender and flavorful, this Mongolian Beef recipe is a definite crowd-pleaser! With just a few simple ingredients, you can create a dish that rivals your favorite takeout spot—no delivery fee required!
Bold, takeout-style flavor. This Mongolian Beef is rich, savory, and slightly sweet, with tender slices of steak coated in mouthwatering sauce. It tastes just like your favorite restaurant version – but it’s even better because you made it at home!
Fast and easy. With minimal prep and just a few simple ingredients, this dish comes together in under 30 minutes. No complicated techniques, no long marinating – just quick, flavorful cooking that will fit perfectly into your busy schedule.
Perfect for any occasion. Whether you’re making it for a casual weeknight dinner or a meal to impress a special someone, this recipe delivers. Serve it over rice for a cozy, satisfying dish, or pair it with roasted veggies for a lighter, nutrient-packed option. However you enjoy it, you’ll be coming back for more!
How to Make Mongolian Beef
This recipe has become a staple in our kitchen over the past year and we make it at least once or twice a month. It’s not only quicker than takeout, it tastes better and is better for us. The Mongolian beef sauce is absolutely mouthwatering and uses pantry ingredients that I always have on hand. The steak is so tender and flavorful that between the sauce and the steak, we usually opt for a simple side of steamed rice to go alongside this Mongolian Beef recipe.
As always, you’ll find the full printable recipe card at the end of this post.
Mongolian Beef Sauce
Whisk together the ginger, garlic, red pepper flakes, brown sugar, soy sauce and water.
Prepare Beef
Cut steak into ¼ inch or thinner pieces and add to a large ziploc bag with cornstarch. Shake to coat.
Add oil to a large skillet or wok. Once hot, add beef in a single layer and cook for 45 seconds. Flip and cook an additional 45 seconds. Remove.
Add Mongolian beef sauce to the hot pan and bring to a boil.
Reduce heat to medium and add the beef, tossing to combine.
Sprinkle the green onions and sesame seeds over the top and toss once more.
Slice the meat thinly and against the grain for more tender and flavorful Mongolian beef! Freezing the meat for an hour before slicing helps firm it up, making it easier to achieve those perfectly thin cuts.
Storage Information
Refrigerator: If you have leftover beef, store it in an airtight container in the refrigerator for up to 3 days.
Freezer: Store the cooked beef (without the sauce) in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave. I recommend making the sauce fresh when reheating for the best flavor.
Make Ahead: You can slice and coat the beef in cornstarch in advance, then store it in a ziploc bag in the fridge for up to 24 hours. You can also prepare the sauce ahead of time and store it in an airtight container for up to 3 days. When ready to cook, just sear the beef and toss it in the sauce for a quick, flavorful meal.
Reheat: To reheat, place the beef in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave it, but be sure to cover it to prevent it from drying out. Serve the sauce as is, either warmed or at room temperature.
Can I use a different cut of beef?
Yes! While flank steak is ideal for this recipe, you can also use skirt steak, sirloin, or even ribeye. Just make sure to slice the beef thinly against the grain for the best texture.
How can I make this recipe spicier?
If you like more heat, add extra red pepper flakes or a splash of chili paste to the sauce. You can also try adding fresh sliced chili peppers when cooking the beef for a bit of extra spice.
Can I add vegetables to this dish?
Yes! Feel free to toss in some stir-fried vegetables like bell peppers, broccoli, or snap peas for added flavor and texture. Just cook them separately and toss them in with the beef at the end.
Variations to Try
Swap the beef for chicken or pork for a delicious variation.
For a vegetarian version, use firm tofu. Press and slice it into thin pieces, then sear it until crispy before adding the sauce.
Add more vegetables to make the dish more hearty and colorful. Stir-fried bell peppers, onions, broccoli, or snap peas can be added during the last few minutes of cooking.
Kick up the heat by adding sliced jalapeños, red chili flakes, or a drizzle of chili oil. This will give your Mongolian beef a fiery punch, perfect for spice lovers!
For a fun twist, serve the Mongolian beef over cooked noodles (like lo mein or rice noodles) instead of rice.
If you prefer a sweeter profile, try adding a splash of pineapple juice to the sauce, along with a few chunks of pineapple, for a sweet and tangy variation.
Incorporate more stir-fry elements by adding ingredients like water chestnuts, baby corn, or mushrooms.
Trish’s Tips
Pop your beef in the freezer for 30 to 60 minutes before cutting for those perfectly thin cuts.
Slice the beef thinly and against the grain. This helps ensure the meat is tender and absorbs the flavors of the sauce better. Use a sharp knife for the best results!
When searing the beef, work in batches to avoid steaming the meat. You want it to have that crispy texture.
If you prefer your Mongolian beef a little sweeter, feel free to add more brown sugar to the sauce. Taste as you go to get the perfect flavor.
When you add the sauce to the pan, whisk continuously to ensure it thickens evenly without clumping or burning.
While you can serve the Mongolian Beef with leftover rice, freshly cooked rice absorbs the sauce better and has a fluffier texture.
Once you’ve seared the beef, let it rest for a few minutes before tossing it in the sauce to ensure the beef stays tender and juicy.
If you prefer more spice, feel free to add extra red pepper flakes or chili paste to the sauce for that extra kick.
This mouthwatering Mongolian Beef recipe is loaded with bold flavor and comes together fast! Sweet, savory and with a subtle, spicy kick, it’s better than your favorite takeout! Serve with rice for an easy, irresistible dinner the whole family will love!
3green onionsgreen parts only cut into 1-2 inch pieces on the diagonal
1teaspoonsesame seeds
Instructions
Prepare Mongolian Beef Sauce
In a small bowl whisk together the ginger, garlic, red pepper flakes, brown sugar, soy sauce and water. Set aside.
2 teaspoons ginger paste, 4 cloves garlic, pinch red pepper flakes, ½ cup light brown sugar, ⅓ cup soy sauce, ⅓ cup water
Cook Beef
Cut the steak into ¼ inch or thinner pieces with a sharp knife against the grain.
1 pound flank steak
Add the cornstarch to a large ziploc bag and add the steak pieces into it. Shake the bag and make sure all the beef is covered. Let it sit in the bag for a few minutes while you continue on in the recipe.
¼ cup corn starch
Add the oil to a large skillet or wok and heat over hot heat. Once hot, add half the beef in a single layer and cook for 45 seconds. Flip the beef over and cook an additional 45 seconds. Remove to a plate and cook the second half of the beef the same way you cooked the first half. *The beef does not need to cook through in this step. It will continue cooking with the sauce later.*
3 tablespoons extra virgin olive oil
Combine
Remove to a plate and reduce heat to medium high.
Add the sauce you previously mixed to the hot pan and whisk continuously and bring to a boil. Reduce heat to medium and add the beef to the sauce. Toss to combine, cooking to thicken the sauce, about 2-3 minutes.
Sprinkle the green onions and sesame seeds over the top and toss once more. Remove from heat and serve with rice, if desired.
Refrigerator: If you have leftover beef, store it in an airtight container in the refrigerator for up to 3 days.
Freezer: Store the cooked beef (without the sauce) in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave. I recommend making the sauce fresh when reheating for the best flavor.
Make Ahead: You can slice and coat the beef in cornstarch in advance, then store it in a zipper-top bag in the fridge for up to 24 hours. You can also prepare the sauce ahead of time and store it in an airtight container for up to 3 days. When ready to cook, just sear the beef and toss it in the sauce for a quick, flavorful meal.
Reheat: To reheat, place the beef in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave it, but be sure to cover it to prevent it from drying out. Serve the sauce as is, either warmed or at room temperature.
Tools and Equipment (affiliate links):Wok or Large Skillet | Glass Mixing Bowls| WhiskPlease see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Skip the line up (and takeout prices) – this slow cooker beef and broccoli is a deliciously saucy meal that cooks perfectly tender in the slow cooker. Serve it over rice or noodles for a new weeknight favorite!
Flavor: Beef and broccoli is a Chinese menu staple for good reason. This version has tender beef in a sweet and savory sauce with hints of garlic and ginger.
Skill level: Super easy, no babysitting required! Add everything to the crock pot and let it work its magic.
Important Prep Note: For tender beef, be sure to cut slices across the grain of the flank steak. You’ll see long lines along the meat; cut across them.
Cooking Tip: For more tender broccoli, cook it in the slow cooker. If you prefer broccoli tender-crisp, steam it on the side and stir it in 15 minutes before serving.
Budget tip: Make it stretch by adding extra vegetables like bell peppers, julienned carrots, snow peas, or onions.
Beef: Flank steak or skirt steak is perfect in this recipe. You can also use chunks of beef stew meat.
Broccoli: Cut broccoli florets into bite-sized pieces, Frozen broccoli works (no need to thaw), but it will be softer than using fresh.
Hoisin sauce:Hoisin sauce is a Chinese barbecue sauce made from soybeans. It has a sweet, savory, and salty flavor and it’s great added to stir-fries or drizzled over chicken.
Variations: Add sliced green or red bell peppers, water chestnuts, baby corn, or peas to the slow cooker at the end of Step 4. Garnish with sliced almonds, green onions, or sesame seeds.
Quick Tips
Prep Ahead: Slice the beef and mix the sauce the night before; store them separately. In the morning, just toss everything into the slow cooker.
Shortcut: Microwave steam-in-bag broccoli until just crisp, then stir it into the crockpot.
Spice it up: Stir in a pinch of red pepper flakes or a drizzle of sriracha when adding the broccoli if you like a spicier take.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keep portions in a zippered bag in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop before serving.
Did you enjoy this Slow Cooker Beef and Broccoli recipe? Be sure to leave a comment and rating below.
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Slow Cooker Beef and Broccoli
Tender bites of beef slowly simmer in a rich teriyaki-style sauce with fresh broccoli.
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
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Cut the beef across the grain ¼-inch thick.
In the bottom of a 6-quart slow cooker, combine broth, soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, and ginger.
Add the beef and stir to combine. Cover and cook on LOW for 1 ½ to 2 hours or until the beef is tender.
In a small bowl, combine cornstarch with 3 tablespoons of water. Stir it into the beef mixture. Add the broccoli, cover, and cook on HIGH for an additional 30 to 40 minutes or until the broccoli is tender.
Serve over rice.
For tender-crisp broccoli, the broccoli can be steamed separately. To steam the broccoli:
Place a steam basket or colander into a large saucepan.
Add broccoli and enough water to cover the bottom of the saucepan.
Bring to a boil, reduce heat to simmer.
Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp when pierced with a fork.
Stewing beef: Stewing beef or cubed chuck can be used. Cook on low for 7 to 8 hours or until tender. Check for tenderness: Avoid overcooking the beef. Slow cookers can vary so check it early. If the beef is tender, add the broccoli. If it overcooks, the beef will fall apart.
This 30-minute Thai beef curry recipe features tender slices of steak and a medley of vegetables swimming in a fragrant red curry sauce. Everything gets cooked in the same skillet for layers upon layers of flavor — and fewer dirty dishes!
Making restaurant-quality Thai red curry at home requires just one skillet, a handful of basic ingredients, and 30 minutes of your time. Seriously, that’s it!
The red curry sauce is just spicy enough to let you know that, hey, I’m eating curry, but the heat level is still family-friendly.
This is an easy recipe to customize using whatever veggies you have in the fridge. Bell peppers, onion, and green beans are my go-to’s when I want crisp-tender perfection, but use what you have!
Heidi’s Tips for Success
I’ve tested this recipe with a few different cuts of beef, and top sirloin steak is the winner. It’s got a bit more marbling than standard sirloin, which translates to big beef flavor and lots of moisture.
Some curry pastes pack in more heat than others. We thought 1 tablespoon was the perfect amount for a nice kick of heat, but you can add more or less depending on how spicy you like your curry.
The peppers and onions stir-fry quickly, so have a plate nearby to whisk them off the stove as soon as they’re crisp-tender. You want to maintain some texture to avoid a mushy curry.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
Top sirloin steak — Remains more tender and juicy than regular sirloin steak, but you can use the two interchangeably in this recipe.
Coconut milk — Choose a full-fat, canned variety for maximum creaminess.
Lime juice — A little acidity wakes up the curry and balances out the rich coconut milk.
Fish sauce — Is full of salty, pungent, umami flavor. It will not make your curry taste like fish. This is the secret ingredient that will make your homemade Thai beef curry taste like it came from a restaurant.
Brown sugar — Some sweetness is key to rounding out the flavors of the sauce.
Red curry paste — Some Thai curry pastes are spicier than others, so start with 1 tablespoon as instructed and add more if needed.
Canola oil — Has a high smoke point, which is important when stir-frying. Feel free to replace with coconut oil.
Vegetables — I used thinly sliced onion, bell pepper, and green beans, but use your favorites.
Thai basil + peanuts — The perfect garnishes for an authentic tasting red beef curry. Thai basil is the slightly spicy cousin to Italian basil; you can use both in this recipe, but Thai basil is best.
How to Make Thai Beef Curry
Stir-fry the vegetables. You want the skillet to be nice and hot before you add the oil and vegetables. If you sliced the onion and peppers thinly, they should only need about 3 minutes to reach that perfect crisp-tender stage. Remove them to a plate to prevent them from cooking further.
Make the curry sauce. Cook the red curry paste in a little oil to release some of its flavors and wake up all those spices. Once you stir in the coconut milk, lime, brown sugar, and fish sauce, the mixture needs to simmer for about 5 minutes to thicken up.
Cook the beef. Return the veggies to the skillet, then add the raw steak. The sliced steak will cook in about 2 minutes, so don’t walk away from the stove!
Garnish and serve. Sprinkle a generous amount of Thai basil and chopped peanuts over the beef curry before digging in.
FAQs
Can I add other vegetables?
If you have a little extra time on your hands, try adding cubed butternut squash or sweet potato instead of green beans for a sweet and spicy flavor. Both should be simmered with the curry sauce until tender (about 15 to 20 minutes).
Otherwise, you could stir-fry any combination of broccoli, bok choy, sugar snap peas, etc.
Can I use a different type of curry paste?
I bet you could use yellow or green curry paste, if desired. Yellow curry paste is more mild, and green curry paste is milder still.
Storage Tips
Curry is one of the few dishes that gets better with age! Let any leftover beef curry cool before transferring it to an airtight container. It should last up to 5 days in the fridge without issue.
What to Serve With Beef Coconut Curry
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Thai Beef Curry Recipe
One pan, 30 minutes, and a handful of ingredients are all you need to make restaurant-quality Thai red beef curry at home!
4ouncesfresh green beans,trimmed and cut into 1-inch pieces
1tablespoonThai red curry paste
1poundtop sirloin steak, cut against the grain into thin bite-sized strips
2tablespoonsroasted peanuts,chopped
1cupslivered fresh Thai basil
sliced fresh red chiles and more lime wedges,for serving
Instructions
In a small bowl, mix the coconut milk, lime juice, fish sauce, and brown sugar.
Heat a large skillet over medium-high heat until hot and add 2 tablespoons of the canola oil. Add onion, bell pepper, and green beans and stir-fry just until tender, about 3 minutes. Transfer to a bowl.
Add the remaining 2 tablespoons oil and the curry paste to the skillet and stir-fry for 1 minute. Stir in the coconut milk mixture, bring to a gentle boil, and cook until the sauce begins to thicken, 5-7 minutes. Return the vegetables to the skillet, stir in the beef, and simmer until the beef is cooked through, about 2 minutes. Add the Thai basil and top with peanuts. Serve with lime wedges, white rice, and more Thai basil.
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Course Main Course, Pasta, Sauce
Cuisine American, Italian
