Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Mongolian Beef with Broccoli

Mongolian Beef with Broccoli

This is so delicious.  I would say it’s like your favorite Chinese take-out, but it’s probably better.  Stir-fried strips of steak, lightly steamed broccoli, and crisp water chestnuts are tossed in a sweet and savory sauce with just the right amount of heat for a quick dinner any night of the week.  This time around, I happened to serve it atop udon noodles, though I’ve often done rice instead.  Either way, you are going to love it.

Mongolian Beef with Broccoli
Serves 4

1 pound top sirloin or flank steak, sliced thinly across the grain
1/4 cup cornstarch
1 teaspoon sesame oil
1 teaspoon chili oil
1 teaspoon freshly grated ginger
1 tablespoon minced garlic (about 3 cloves)
1/2 cup lower sodium soy sauce
1/2 cup water
1/2 – 1 teaspoon crushed red pepper flakes
1/2 cup packed brown sugar
1 tablespoon canola oil
1 – 8 oz can sliced water chestnuts
2 cups lightly steamed broccoli florets

Place your sliced beef in a medium bowl then sprinkle with the cornstarch and toss to coat.  Set aside.

Heat the sesame and chili oils in a large nonstick skillet over medium-high heat and add your ginger and garlic.  Stir constantly for 30 or so seconds until fragrant and then pour in the soy sauce, water, red pepper flakes, and brown sugar.  Bring to a boil and stir frequently for 2 minutes.  Pour into a separate container (like a Pyrex liquid measuring cup) and set aside.

Add the canola oil to your now empty skillet and bring the temperature up to high.  Carefully add your beef strips and begin to stir fry, using a pair of silicone-coated tongs or a wooden spoon to stir and separate your meat.  Once nicely browned on both sides (it will only take a few minutes), remove your pan from the heat just long enough to bring down that sizzle a little and then carefully pour in your sauce.  Return to the heat and bring to a boil, stirring constantly to avoid burning the sauce.  Cook for 5 or so minutes.  If you’d like the sauce a bit thicker, go a little longer.  Once the sauce is about how you’d like it, add your steamed broccoli and water chestnuts.  Cook for another minute or so, tossing to combine, and then serve!  Wonderful over rice or udon noodles.

Nutrition information per serving (1/4 recipe using top sirloin; does not include noodles or rice): 390 calories, 11 g total fat, 2 g saturated fat, 55 g carbohydrate, 3 g fiber, 30 g protein

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