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–+ servings

Healthier Mongolian Beef and Broccoli Recipe

Gentle Tummy
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Ingredients
  

  • 1 pound flank steak
  • 3 cups broccoli florets
  • 1/2 onion
  • 1 tablespoon sesame seeds

Steak Marinade:

  • 1/4 cup water
  • 1 teaspoon soy sauce
  • 1 tablespoon corn starch
  • 1/2 teaspoon baking soda

Sauce:

  • 1/2 cup beef stock or water
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon corn starch
  • 2 teaspoons rice vinegar
  • 3 cloves garlic
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • dash pepper

Instructions
 

  • Slice 1 pound of flank steak against the grain into thin strips (about 1/4 inch thick). Pat the slices dry with paper towels and season lightly with a dash of salt and pepper. In a medium bowl, whisk together 1/4 cup water, 1 teaspoon soy sauce, 1 tablespoon corn starch, and 1/2 teaspoon baking soda until well combined. Add the sliced beef and toss to coat evenly. Let marinate for at least 15 minutes while you prepare the other ingredients.
  • In a small bowl, whisk together 1/2 cup beef stock, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 tablespoon corn starch, 2 teaspoons rice vinegar, 3 minced garlic cloves, 1 teaspoon sage, 1/2 teaspoon salt, and a dash of pepper until well combined and the cornstarch is fully dissolved.
  • Bring water to a boil in your wok or a large pot. Add 3 cups of broccoli florets and boil for 3 minutes until bright green and slightly tender. Drain in a colander and rinse with cold water to stop the cooking process. Set aside.
  • Heat 1 tablespoon of light olive oil in your wok over medium-high heat until shimmering. Remove the beef from the marinade, letting excess drip off. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side until nicely browned but not fully cooked through. Remove the beef from the wok and set aside.
  • Add another 1/2 tablespoon of light olive oil to the wok. Add 1/2 sliced onion and sauté for 2-3 minutes until they begin to soften and become translucent.
  • Pour the sauce mixture into the wok with the onions. Bring to a simmer and cook for 1-2 minutes, stirring frequently, until the sauce begins to thicken. Return the beef to the wok and stir to coat with the sauce. Cook for about 1 minute. Add the blanched broccoli and toss everything together until well coated with the sauce and heated through, about 1-2 minutes more.
    Transfer to a serving dish, sprinkle with 1 tablespoon sesame seeds, and serve immediately over white or brown rice.

Video

Notes

Slice meat when partially frozen: For the thinnest, most even slices, place your flank steak in the freezer for 15-20 minutes before cutting. This makes it easier to cut those perfect thin strips.
Pat the beef thoroughly dry: This ensures proper browning instead of steaming, which is crucial for developing that authentic flavor and preventing a soggy final dish.
Don't skip the baking soda: This simple addition creates dramatically more tender beef by changing the pH and breaking down the meat fibers. It's the restaurant secret for perfect texture.
Cook in batches if necessary: Overcrowding the pan prevents proper browning and creates steam. I typically cook a pound of beef in two batches for the best results.
Have everything prepped before starting: This stir-fry comes together quickly once you begin cooking, so having all ingredients measured, chopped, and ready makes for a stress-free experience.
Did you make this recipe?Please let me know in the comments below how it turned out :)