Rocking R Mongolian Beef with Sautéed Ranch Vegetables

Around the ranch, dinner usually needs to come together fast — but that doesn’t mean it has to be boring. This Mongolian Beef is a weeknight favorite that tastes like takeout with a homegrown twist.

We love using our Rocking R cube steak or thin-sliced sirloin tip for this recipe. It sears up beautifully, staying tender inside with that perfect crispy edge. Paired with buttery garden vegetables and a kick of jalapeño, it’s hearty comfort food done the Rocking R way.

It’s one of those recipes that’ll make the whole house smell amazing — sweet, garlicky, and just a little bit spicy.

Ingredients

For the Beef:

• 1–2 pounds Rocking R cube steak, thinly sliced (or other slicing steak)

• 2 tablespoons cornstarch

• 2 tablespoons olive oil

• 1 tablespoon salted butter

• 3 cloves garlic, chopped

• 1 tablespoon fresh ginger, chopped

• 1 tablespoon sriracha (add more to taste)

• ½ lime, juiced

• ½ cup soy sauce 

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• cooked white rice

For the Vegetables:

• 1 zucchini, sliced into half-moons

• 1 red bell pepper, sliced

• 1 cup mushrooms, sliced

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and pepper, to taste

• Chopped fresh jalapeño, for topping (optional)

Instructions

1. Sear the Beef
   Heat a large skillet over high heat with olive oil.  In a bowl toss the sliced steak with cornstarch.  
   1. To the skillet, Stir in the butter, garlic, and fresh ginger. Cook for 1–2 minutes, until fragrant.  
   2. Next add the steak and cook over high heat, until seared and crisp around the edges, about 5 minutes.
2. Make the Sauce
   Mix together soy sauce, lime juice, sriracha, brown sugar, and rice vinegar. Once steak is done, add sauce to skillet until the sauce thickens slightly and coats the beef. Remove from heat.

3. Cook the Vegetables
   In a separate skillet, melt butter and olive oil over medium heat. Add zucchini, red pepper, and mushrooms. Season with salt and pepper and sauté until tender and lightly golden, about 6–8 minutes.

4. Serve and Enjoy
   Spoon warm rice into bowls. Top with the sautéed vegetables and Mongolian beef, drizzling any extra sauce over the top. Garnish with chopped jalapeño if you like a little extra heat.

Ranch Kitchen Notes

• Cube steak cooks quickly and stays tender — perfect for busy weeknights.

• Adjust spice with more or less sriracha or jalapeño.

• Try swapping the veggies for what’s in season in your garden.

Order Cube Steak HERE