This Mongolian Beef is rich and savory. The broccoli adds a light fresh crunch that is perfectly matched with the beef. Serve over brown or white rice for the perfect meal.6 servings (depending on portion size).
1/2lbsbroccoli, chopped(a yummy alternative is using fresh cut asparagus)
1/2cupwater, for steaming/cooking the broccoli
Mongolian Sauce
1 1/2cupslow sodium soy sauce*make sure it is low sodium or it will be salty
1 1/2cupsbrown sugar
1/2cupwater *for the sauce- separate from the water for the broccoli
1/8tspwhite pepper*black pepper works too
1/2tspground ginger*or more to taste
2tspcanola oil, for sauce*or olive oil
1 1/2tbsp minced garlic from a jar/bottle *if using fresh minced garlic use about 6 fresh cloves, minced
Cornstarch Slurry (for thickening the sauce)
2 tbspcornstarch
2tbspcold water
For Serving Mongolian Beef
Brown or White rice to serve with Mongolian Beef
5-6green onions, sliced*for serving - optional
Instructions
Slice your top round beef into thin slices, against the grain, 1/4 thick.
Rub the cornstarch all over the sliced beef, making sure it is completely covered. Let sit for 10 minutes (while you prepare everything else.)
Chop your broccoli, then add to large skillet, with about 1/4cup of water (just enough 3water for it to steam). Cook the broccoli on med-high heat with a lid on the skillet, letting it steam for 5 minutes or until crisp-tender and bright green. Remove from the pan and set aside.
In a saucepan or different medium skillet (this is to make the sauce), add 2 tsp oil with minced garlic, stir and let cook until fragrant. Then add soy sauce, water, brown sugar, ground ginger and white pepper. Bring to a boil.
Make your cornstarch slurry with equal parts of cornstarch and cold water, mix together. Add to sauce when it boils and whisk until thickened. (See Notes if your sauce doesn't thicken). Remove from heat and set aside.**taste your sauce, if it is too sweet for your liking, add a little more water to lessen the sweet taste. adding 1 tablespoon at a time!
In your same large skillet you used for the broccoli, heat your 3/4 cups oil. Add the beef, tossing it and moving the beef around so it can cook and starts to brown. DO NOT OVER-CROWD YOUR PAN - WORK IN BATCHES IF NEEDED SO BEEF COOKS EVENLY.
Remove beef from pan, and clean out any extra oil from the pan.
Add beef back to skillet, and pour sauce over it. Mix together, then add broccoli. Let it heat fully.(If you have people that hate broccoli or you do not want it mixed in with the sauce, leave it out and add it to each serving as desired).
Serve over rice. Top with green onions (optional).Soy sauce can be added to taste.
Notes
If your sauce doesn't thicken with the first cornstarch slurry added, make some more slurry. See blog post above for details.A delicious alternative to the broccoli is using fresh cut asparagus for this dish like my friend Amber did! It looks amazing!
Nutrition information is automatically calculated and should only be used as an approximation.