MONGOLIAN BEEF AND BROCCOLI
A Mongolian Beef And Broccoli like traditional take-out? With only HALF the oil needed compared to other recipes, this Mongolian Beef is even better!
Provided by Karina - Cafe Delites
Number Of Ingredients 18
Steps:
- Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour (The more marinading, the more tender the meat will be).
- While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.
- Heat up a wok over medium heat with the 1/4 cup of oil. When oil is hot, stir-fry the marinated beef in batches of four (don't crowd the wok) until they are just crisp on the edges (about 2 minutes. They cook FAST in the hot oil. Don't have the oil on high heat or it will spit and spatter all over you and your stove). Remove the meat, leaving as much oil in the wok, and set aside.
- Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the vegetables and stir fry until they are vibrant in colour and just tender.
- Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through (about 2 minutes); add the con starch mixture and the sliced green onions. Cook for a further minute or until the sauce thickens, wile stirring quickly.
- Garnish with extra green onion slices and serve immediately over rice or steamed vegetables.
MONGOLIAN BEEF AND BROCCOLI
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.
Provided by Doug in Manhattan
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.
Nutrition Facts : Calories 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, Sodium 1014.9 mg, Sugar 13.5 g
MONGOLIAN BEEF & BROCCOLI
Looking for an easy mongolian beef recipe? This Mongolian Beef & Broccoli from Delish.com is the best.
Categories mongolian beef mongolian beef & broccoli mongolian recipes how to make mongolian beef asian beef recipes asian recipes beef recipes beef and broccoli beef & broccoli
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, heat 1/4 cup oil. Toss beef with cornstarch. Cook until crispy, 2 minutes per side. Transfer to a plate and drain fat.
- Add remaining teaspoon oil to skillet. Add garlic and ginger and cook until fragrant, 1 minute, then add hoisin sauce, soy sauce, brown sugar, and water. Bring to a simmer and let thicken, 4 to 5 minutes, then add broccoli. Cover and cook until tender, about 3 minutes, then return beef to skillet and stir until completely coated in sauce.
- Garnish with sesame seeds and serve over rice.
ONE POT MONGOLIAN BEEF AND BROCCOLI RECIPE
Rich and delicious, this Mongolian beef and broccoli recipe is a quick and tasty weeknight dinner. All made in one skillet, this easy recipe will not disappoint!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- In a plastic zipper bag, combine the steak with 1 tablespoon oil, 2 teaspoons soy sauce, and 2 tablespoons cornstarch.
- Seal the bag and marinate in the refrigerator for 1 hour.
- In a large skillet over medium-high heat, heat the remaining oil. Dredge the beef through the remaining cornstarch, shaking off any excess. Saute beef in batches until crispy, about 2 minutes per side, then transfer to a paper towel-lined plate.
- Add garlic and ginger and cook until fragrant, 1 minute. Stir in remaining soy sauce, water, brown sugar, and hoisin sauce. Bring the mixture to a simmer and allow it to thicken, 4 to 5 minutes.
- Stir in broccoli, cover, and cook until tender, about 3 minutes.
- Add the scallions and return the beef to the skillet and stir until completely coated in sauce.
- Serve over rice, garnished with sesame seeds.
Nutrition Facts : Calories 427 kcal, Carbohydrate 31 g, Protein 30 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 68 mg, Sodium 776 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 15 g, ServingSize 1 serving
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