Mongolian Beef with Broccoli

Mongolian Beef with Broccoli


1 lb of flank steak or flap meat, thinly sliced (about 1”) crosswise against the grain.
1/4 cup of cornstarch
3 teaspoons of canola/vegetable oil – I used Peanut Oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use low sodium)
1/2 cup brown sugar – Can use 1/3 Cup if desired
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds

Broccoli Florets cut into bite size pieces


Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Combine the rest of the ingredients in a small bowl or measure cup and stir to mix the ingredients together.

Heat half of the oil in a large wok or heavy bottom sauté pan at medium high heat and add the garlic and ginger and sauté for 30 seconds. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing – about 2 minutes). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner.

At this point remove the meat to a bowl and then add the broccoli to the pan and sauté for about two minutes so that it is cooked through but still crunchy.  Then add the beef back into the mixture.  Remove to two serving plates and sprinkle with the green onions. 

Serve with brown mixed with peas and green onion slices.


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