Description
A delicious and easy One Pot Mongolian Beef and Broccoli recipe featuring tender flank steak strips cooked to crispy perfection and coated in a savory, slightly sweet sauce with fresh broccoli florets. Ready in just 20 minutes, this dish is perfect for a quick weeknight dinner served over jasmine rice and garnished with toasted sesame seeds.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak, cut into ¼-inch strips
- 1 tablespoon cooking oil
- 2 teaspoons low-sodium soy sauce
- 2 tablespoons cornstarch
Sauce and Vegetables
- ¼ cup cooking oil
- ¼ cup plus 2 teaspoons low-sodium soy sauce
- 3 tablespoons cornstarch
- 3 cloves garlic, finely chopped
- 2 teaspoons fresh ginger, minced
- â…“ cup water
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 head broccoli, cut into florets
- 2 scallions, cut into 1-inch pieces
For Serving
- Cooked jasmine rice
- Sesame seeds, for garnish
Instructions
- Marinate the Beef: In a plastic zipper bag, combine the flank steak strips with 1 tablespoon of cooking oil, 2 teaspoons of low-sodium soy sauce, and 2 tablespoons of cornstarch. Seal the bag and refrigerate to marinate for 1 hour to tenderize and flavor the meat.
- Prepare to Cook: Heat a large skillet over medium-high heat and add the remaining ¼ cup of cooking oil. Meanwhile, dredge the marinated beef through the remaining 3 tablespoons of cornstarch, shaking off any excess for a light coating that will create a crispy texture when cooked.
- Cook the Beef: Working in batches to avoid overcrowding, sauté the beef strips in the hot oil until crispy and browned on both sides, about 2 minutes per side. Transfer cooked beef to a paper towel-lined plate to drain excess oil.
- Create the Sauce: Using the same skillet, add chopped garlic and fresh ginger, cooking until fragrant, about 1 minute. Stir in the remaining soy sauce, water, brown sugar, and hoisin sauce. Bring the mixture to a simmer and let it thicken and meld flavors for 4 to 5 minutes.
- Cook Broccoli: Add the broccoli florets to the skillet, cover with a lid, and cook until tender yet crisp, about 3 minutes, allowing the florets to absorb the sauce and steam perfectly.
- Combine Ingredients: Stir in the scallion pieces and return the crispy beef strips to the skillet. Toss everything until the beef and vegetables are fully coated and glazed with the savory sauce.
- Serve: Plate the Mongolian beef and broccoli over steamed jasmine rice and sprinkle with sesame seeds for a final nutty crunch and beautiful presentation.
Notes
- Marinating the beef for at least an hour helps tenderize and enhance flavor, but if short on time, 30 minutes can suffice.
- Use low-sodium soy sauce to better control the saltiness of the dish.
- Do not overcrowd the pan when cooking beef to ensure it becomes crispy rather than stewing.
- Broccoli can be substituted or combined with other vegetables like snap peas or bell peppers for variety.
- For extra heat, add red pepper flakes to the sauce when simmering.
