Can I prepare the sauce ahead of time?
Yes, you can whisk the sauce ingredients together and store it in an airtight container in the refrigerator for up to 3 days.
LUNCH
Mongolian Beef and Broccoli Stir-fry with Steamed Rice
This quick and flavorful Mongolian Beef and Broccoli Stir-fry brings a classic takeout dish right to your kitchen. Tender beef and crisp broccoli are coated in a savory-sweet sauce, perfect over fluffy steamed rice for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Cook the white rice according to package directions. Typically, combine 2 cups of rice with 4 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
02
In a medium bowl, toss the thinly sliced flank steak with 1 tablespoon of cornstarch until evenly coated. Set aside.
03
In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and grated ginger to create the stir-fry sauce.
04
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp. Remove the broccoli from the skillet and set aside.
05
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the cornstarch-coated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Do not overcrowd the pan; cook in batches if necessary.
06
Return the cooked broccoli to the skillet with the beef. Pour the prepared stir-fry sauce over the beef and broccoli. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients.
07
Serve the Mongolian Beef and Broccoli Stir-fry immediately over the hot steamed white rice.
About This Recipe
This quick and flavorful Mongolian Beef and Broccoli Stir-fry brings a classic takeout dish right to your kitchen. Tender beef and crisp broccoli are coated in a savory-sweet sauce, perfect over fluffy steamed rice for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the beef in a tablespoon of soy sauce and a teaspoon of sesame oil for 15 minutes before coating with cornstarch. Adjust the amount of brown sugar to your sweetness preference. A pinch of red pepper flakes can add a subtle kick.
Easy Substitutions
Chicken or pork can be used instead of beef. Asparagus or snap peas can replace broccoli. For a gluten-free option, use tamari instead of soy sauce. Brown rice or quinoa can be used instead of white rice for a healthier alternative.
Storage & Reheating
Store leftover Mongolian Beef and Broccoli Stir-fry and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
Serving Suggestions
Serve with a sprinkle of toasted sesame seeds and sliced green onions for garnish. A side of kimchi or a simple cucumber salad would complement the flavors well. For a complete meal, consider adding a light miso soup.
Common Mistakes
Overcooking the beef can make it tough; cook quickly until just browned. Overcrowding the pan will steam the ingredients instead of stir-frying them, leading to less flavor and a softer texture. Not whisking the sauce ingredients thoroughly can result in uneven flavor. Adding the sauce too early can make the vegetables soggy; add it at the end to coat everything quickly.
Frequently Asked Questions
What kind of rice is best for this recipe?
Long-grain white rice like jasmine or basmati works well, but any white rice you prefer for steaming will be suitable.
How can I make the broccoli more tender?
If you prefer softer broccoli, you can blanch it in boiling water for 1-2 minutes before stir-frying, or steam it for a few minutes until it reaches your desired tenderness.
MORE TO KNOW
Achieving tender beef in stir-fries often comes down to proper slicing and cooking technique. Always slice flank steak against the grain to shorten the muscle fibers, which results in a more tender bite. The cornstarch coating not only helps to tenderize the beef further but also creates a thin crust that holds the sauce beautifully. When stir-frying, ensure your pan is hot enough to sear the meat quickly without steaming it, and avoid overcrowding to maintain that high heat. Cooking in batches is key for a perfect sear and tender texture.
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