A Chinese restaurant classic straight from your stove-top! Mongolian Beef and Broccoli is a singularly sensational sautéed dish, with a sweet and savory sauce coating tender strips of tenderloin and crunchy broccoli. Fragrant garlic and spicy ginger only add to the bouquet of tastes, which are delightful when piled on top of your favorite rice. Mongolian Beef and Broccoli practically jumps off the plate with its amazing taste, and you'll be jumping with excitement to eat it!
IngredientsFor 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
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.