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How to Make Mongolian Beef and Broccoli - A Step-by-Step Guide

When it comes to Asian cuisine, Mongolian beef has become a beloved dish for many. The tender, succulent beef coated in a sweet and savory sauce has made it a staple in Chinese restaurants, and now you can enjoy this popular dish in the comfort of your own home. This recipe for Mongolian beef and broccoli combines the rich flavors of the beef with the crisp, fresh taste of broccoli for a perfect balance of flavors and textures.

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Ingredients

  • 3 cups water, divided
  • 1 cup uncooked white rice
  • 1 pound broccoli florets
  • 1 pound trimmed skirt steak
  • ¼ cup cornstarch
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons sweet paprika
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • ⅛ teaspoon garlic powder
  • ¼ cup chopped scallions, white parts only
  • 2 (8 ounce) cans sliced water chestnuts, drained
  • 3 tablespoons vegetable oil, or more as needed
  • ⅓ cup chopped scallions, green parts only
  • 1 teaspoon crushed red pepper flakes, or to taste

Information

  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
  • Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
  • Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
  • While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
  • Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
  • Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.

    • Nutrition

    574 cal.

    • Total Fat: 20g
    • Saturated Fat: 4g
    • Cholesterol: 25mg
    • Sodium: 1015mg
    • Total Carbohydrate: 79g
    • Dietary Fiber: 9g
    • Total Sugars: 14g
    • Protein: 23g
    • Vitamin C: 109mg
    • Calcium: 112mg
    • Iron: 7mg
    • Potassium: 893mg

    Categories

    Broccoli recipes