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Mongolian Beef and Broccoli

45-MinutesBeefDinnerHeartySaltySautéedSavoryStove-TopVegetable
Time :45 minutes
Yield :6 servings
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Savoury beef and broccoli stir-fry served over fluffy white rice on a white plate with chopsticks, garnished with sesame seeds and chopped green onions, perfect for a quick Asian-inspired meal.

The Scoop

Takeout night just got a stovetop makeover.
Tender beef, crisp-tender broccoli, and a glossy sweet-savory sauce come together with plenty of garlic and ginger for a dinner that tastes like you ordered it but is far more fun to brag about.
Serve it over rice and let that sauce do its thing!
Hack it:
Swap the tenderloin for flank steak, sirloin, chicken, shrimp, or thinly sliced pork.
Add sliced bell peppers, snow peas, mushrooms, carrots, or baby corn for extra color and crunch.
Swap the rice for noodles, cauliflower rice, or crispy rice for a different base.
Add a splash of orange juice or zest to the sauce for a sweet, citrusy twist.
Leftovers:
Toss the beef and broccoli with noodles for a next-day stir-fry.
Chop everything up and stuff it into lettuce cups with extra sauce.
Turn it into fried rice with scrambled egg and sliced green onions.
Use the beef as a filling for Asian-inspired tacos with slaw and spicy mayo.
Layer it over rice, add a fried egg, and call it breakfast. We support this decision.

Ingredients

For the steak and marinade:

  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or rice wine vinegar
  • 2 tablespoons cornstarch
  • 2 pounds beef tenderloin, thinly sliced

For the sauce:

  • 1/2 cup low-sodium soy sauce
  • 2/3 cup water
  • 1/3 cup brown sugar
  • 2 tablespoons hoisin sauce, optional
  • 1 tablespoon oyster sauce
  • 3/4 tablespoon ground white pepper

For the stir-fry:

  • 1/4 cup oil
  • 1 teaspoon sesame oil
  • 8 cloves garlic, minced
  • 1/2 tablespoon ginger, minced
  • 1 head broccoli, cut into florets
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 4 green onions, thinly sliced, plus more for garnish
  • rice, optional, cooked for serving

Directions

  • Whisk together 2 tablespoons of water, 1 tablespoon of soy sauce, the Shaoxing wine, and 2 tablespoons of cornstarch to make the marinade.
  • In a bowl or a large resealable plastic bag, add the marinade with the beef slices, massaging or stirring the beef until everything is evenly coated.
  • Marinate the beef for at least 30 minutes and up to 1 hour.
  • Whisk together 1/2 cup soy sauce, 2/3 cup water, the brown sugar, hoisin sauce, oyster sauce, and white pepper to make the sauce mixture. Set aside.
  • Heat a wok or suitable pan over medium heat with the oil.
  • Once the oil is hot, stir-fry the marinated beef in batches until crisp on the edges, about 2 minutes per batch.
  • Transfer the beef from the wok to a plate.
  • Add the sesame oil into the wok with the remaining oil.
  • Add the garlic and ginger and cook until fragrant, about 1 minute.
  • Add the broccoli and stir-fry until vibrant in color and just tender, about 5 minutes.
  • Return the beef to the wok with the prepared sauce.
  • Simmer until the beef slices are cooked through to a minimum of 135 degrees F internally, about 2 minutes.
  • Add the cornstarch mixture and green onions.
  • Cook until the sauce thickens while stirring quickly, about 1 minute.
  • Garnish with the extra green onions.
  • Serve over rice.
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