A great weeknight meal, this quick, easy and flavourful Mongolian beef and broccoli is a family favourite. Add some rice as well, if you like to make it a rice bowl. Double or triple the recipe if you need to feed more.
1lbbeef stir fry strips, or cut strips from a 1 lb. steak
For the marinade:
1/2teaspoonbaking soda
1teaspoonwhite sugar
1Tablespooncorn starch
1Tablespoonsoy sauce, low-sodium recommended
1teaspoonrice vinegar
2Tablespoonsvegetable oil, or similar neutral cooking oil
For the sauce:
1/4cupsoy sauce, low-sodium recommended
1/4cupwater
2teaspoonsgarlic, minced
1/2teaspoonfresh ginger, grated, or ginger paste
1teaspoonvegetable oil, or similar neutral cooking oil
6Tablespoonslight brown sugar
To thicken sauce:
1 1/2Tablespoonscorn starch
1Tablespooncold water
To serve:
Steamed broccoli, *see Notes for how to steam broccoli
Cooked rice, optional
To garnish:
Sliced green onions
Sesame seeds
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Instructions
If starting with a whole steak, slice across the grain into 1/4-inch thick slices, about 3 inches long. Place beef strips into a bowl or a zipper bag.
Make the marinade and sauce: In a small bowl or measuring cup, combine all the marinade ingredients and stir well to combine. While you have the soy sauce and vegetable oil out, go ahead and make the sauce. Combine all the sauce ingredients in a small bowl or measuring cup and stir well. Cover and set aside.
Pour marinade over the beef and stir or shake to coat the beef well. Cover and refrigerate at least 30 minutes or up to 8 hours.
Heat a skillet over medium-high heat on the stovetop. Add the beef and cook, stirring/flipping the pieces, just until the beef is no longer pink. Add the prepared sauce mixture and bring to a boil. Reduce heat slightly and allow to cook a bit more, until the sauce has thickened slightly.
Combine the cornstarch and water in a small bowl. Add to the sauce, a bit at a time, until the sauce is thickened to the desired level. You may not need to use all of the cornstarch mixture.
Serve with steamed broccoli and optionally, with cooked rice.
Notes
If cutting beef strips from a whole steak, you'll find it easiest to slice thin if the steak is partially frozen. You can either cut while the steak is thawing and still a bit frozen, or if the steak is fresh, pop it in the freezer for 30 minutes before slicing.The microwave makes short work of steaming broccoli. Simply add to a bowl, cover with plastic wrap and microwave on high for 60-90 seconds, or until tender crisp. Alternately, steam in a steamer on the stove-top.I like to serve the broccoli alongside the Beef in a bowl, but you could certainly add it to the skillet with the beef at the end of cooking, if you like. This recipe starts with just 1 lb. of beef and serves 2-3. Feel free to double or triple up if you are feeding more.