Mongolian Beef and Broccoli recipe

All Recipes Best Recipe World Cuisine Recipes Asian

Ingredients

3 cups water, divided
1 cup uncooked white rice
1 pound broccoli florets
1 pound trimmed skirt steak
¼ cup cornstarch
2 tablespoons packed dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-sodium teriyaki sauce
2 tablespoons Sriracha sauce
2 tablespoons sweet paprika
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
⅛ teaspoon garlic powder
¼ cup chopped scallions, white parts only
2 (8 ounce) cans sliced water chestnuts, drained
3 tablespoons vegetable oil, or more as needed
⅓ cup chopped scallions, green parts only
1 teaspoon crushed red pepper flakes, or to taste

Nutrition Info

574.4 calories
carbohydrate: 78.8 g
cholesterol: 25.2 mg
fat: 19.6 g
fiber: 8.6 g
protein: 23 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1014.9 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  2. While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.

  3. Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.

  4. Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.

  5. While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes, do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.

  6. Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.

  7. Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.

Recipe Yield

4 servings

Recipe Note

This is a mashup of two familiar restaurant dishes, Mongolian Beef and Beef with Broccoli, using skirt steak, one of the beefiest cuts of beef.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Mongolian Beef and Broccoli, simple recipe Mongolian Beef and Broccoli, recipe Mongolian Beef and Broccoli, recipe Mongolian Beef and Broccoli, Mongolian Beef and Broccoli recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe mongolian, , easy recipes , baking , tasty recipe best recipes