Description
Unlock the secrets to tender beef and a perfectly balanced sweet and savory sauce with this easy homemade Mongolian Beef and Broccoli. Achieve restaurant-quality results in your own kitchen with our step-by-step guide.
Ingredients
- 1 lb flank steak or sirloin steak, sliced against the grain
- 1 tsp baking soda
- 2 tbsp cornstarch (for beef)
- 1 tbsp soy sauce (for beef)
- 1 tbsp vegetable oil (for searing)
- 4 cups fresh broccoli florets
- 1/2 cup soy sauce (for sauce)
- 1/2 cup packed light brown sugar
- 2 tbsp rice vinegar
- 1 tbsp minced fresh ginger
- 1 tbsp minced fresh garlic
- 1/2 tsp toasted sesame oil
- 2 tbsp cornstarch (for sauce slurry)
- 2 tbsp cold water (for sauce slurry)
Instructions
- Prepare the Beef: Slice beef against the grain. In a bowl, toss beef with 2 tbsp cornstarch, 1 tsp baking soda, and 1 tbsp soy sauce. Marinate for 15 mins. Heat 1 tbsp oil in a large wok or skillet over high heat. Sear beef in batches until browned, 1-2 minutes per side. Remove and set aside.
- Blanch the Broccoli: Boil salted water. Add broccoli and blanch for 1-2 minutes until vibrant green and crisp-tender. Transfer to an ice bath, then drain well.
- Whip Up the Sauce: In a small bowl, whisk together 1/2 cup soy sauce, 1/2 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp minced ginger, and 1 tbsp minced garlic. In another bowl, combine 2 tbsp cornstarch with 2 tbsp cold water for a slurry. Heat the wok over medium heat, pour in sauce mixture, and bring to a simmer. Whisk in cornstarch slurry and cook, stirring, until sauce thickens and becomes glossy (1-2 mins).
- Combine and Serve: Return seared beef and blanched broccoli to the thickened sauce in the wok. Toss gently to coat evenly. Drizzle with 1/2 tsp toasted sesame oil and stir. Cook for another minute to heat through. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins