Mongolian Beef and Broccoli
Mongolian beef and broccoli: flank steak strips marinated in soy sauce and cornstarch, fried crispy and tossed with broccoli and scallions in a hoisin, soy sauce and brown sugar sauce. Serves 4.
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Ingredients
- 1 pound flank steak cut into 1/4-inch strips against the grain
- 1/4 cup cooking oil plus 1 tablespoon, divided
- 1/4 cup low-sodium soy sauce plus 2 teaspoons, divided
- 5 tablespoons cornstarch divided
- 3 cloves garlic finely chopped
- 2 teaspoons fresh ginger grated
- 1/3 cup water
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 head broccoli cut into florets
- 2 scallions cut into 1-inch pieces
- sesame seeds for garnish
- cooked jasmine rice for serving
Instructions
- In a plastic zipper bag, combine the flank steak strips with 1 tablespoon of the oil, 2 teaspoons of the soy sauce and 2 tablespoons of the cornstarch. Seal the bag and marinate in the refrigerator for 1 hour.
- In a large skillet over medium-high heat, heat the remaining oil. Dredge the beef through the remaining cornstarch, shaking off any excess. Sauté the beef in batches, about 2 minutes per side, until crispy and cooked through (145°F on a food thermometer). Move the beef to a paper towel-lined plate.
- Add the garlic and ginger to the skillet and cook until fragrant, 1 minute. Stir in the remaining soy sauce, the water, brown sugar and hoisin sauce. Bring the mixture to a simmer and let it thicken, 4 to 5 minutes.
- Stir in the broccoli, cover the skillet, and cook until the broccoli is tender, about 3 minutes.
- Add the scallions and return the beef to the skillet. Stir until the beef is completely coated in the sauce.
- Serve over jasmine rice, garnished with sesame seeds.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 27.6gProtein: 28.6gFat: 22.8gSodium: 811mgFiber: 3gSugar: 10.6g