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Mongolian Beef and Broccoli

Tender marinated flank steak stir-fried with broccoli in a sweet-savory sauce for a quick weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound flank steak cut into 1/4-inch strips
  • 1/4 cup cooking oil plus 1 tablespoon, divided
  • 1 tablespoon cooking oil see above for division
  • 1/4 cup low-sodium soy sauce plus 2 teaspoons, divided
  • 2 teaspoons low-sodium soy sauce see above for division
  • 5 tablespoons cornstarch divided
  • 3 cloves garlic finely chopped
  • 2 teaspoons fresh ginger minced
  • 1/3 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 1 head broccoli cut into florets
  • 2 scallions scallions cut into 1-inch pieces
  • sesame seeds for garnish
  • cooked jasmine rice for serving

Instructions

  • Combine the steak, 1 tablespoon cooking oil, 2 teaspoons soy sauce, and 2 tablespoons cornstarch in a large resealable plastic bag; seal and refrigerate to marinate for 1 hour.
  • When ready to cook, heat the remaining oil (about 1/4 cup) in a large skillet or wok over medium-high heat.
  • Dredge the marinated beef in the remaining cornstarch (use remaining 3 tablespoons), shaking off excess, and sauté in batches until crispy, about 2 minutes per side; transfer to a paper towel–lined plate.
  • Reduce heat to medium and add the garlic and ginger to the skillet; cook until fragrant, about 1 minute.
  • Stir in the remaining soy sauce (1/4 cup plus 2 teaspoons), water, brown sugar, and hoisin sauce; bring to a simmer and cook until slightly thickened, about 4–5 minutes.
  • Add the broccoli, cover the skillet, and cook until the broccoli is tender but still bright green, about 3 minutes.
  • Add the scallions and return the cooked beef to the skillet; toss everything in the sauce until evenly coated and heated through.
  • Serve the Mongolian beef and broccoli over cooked jasmine rice and garnish with sesame seeds.

Equipment

  • large resealable plastic bag
  • Large Skillet or Wok
  • tongs or spatula
  • Paper Towels
  • Measuring cups and spoons

Notes

  • Use tamari to make this gluten-free.
  • Marinate the beef for 1 hour for best flavor.
  • Marinating for 30 minutes is acceptable but less flavorful.
  • You can marinate up to 4 hours.
  • Reheat leftovers in a skillet until warmed through.