One Pot Mongolian Beef And Broccoli Recipes

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MONGOLIAN BEEF AND BROCCOLI



Mongolian Beef and Broccoli image

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

3 cups water, divided
1 cup uncooked white rice
1 pound broccoli florets
1 pound trimmed skirt steak
¼ cup cornstarch
2 tablespoons packed dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-sodium teriyaki sauce
2 tablespoons Sriracha sauce
2 tablespoons sweet paprika
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
⅛ teaspoon garlic powder
¼ cup chopped scallions, white parts only
2 (8 ounce) cans sliced water chestnuts, drained
3 tablespoons vegetable oil, or more as needed
⅓ cup chopped scallions, green parts only
1 teaspoon crushed red pepper flakes, or to taste

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

ONE POT MONGOLIAN BEEF AND BROCCOLI RECIPE



One Pot Mongolian Beef and Broccoli Recipe image

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

1 pound flank steak (cut into ¼-inch strips)
¼ cup plus 1 tablespoon cooking oil (divided)
¼ cup plus 2 teaspoons low-sodium soy sauce (divided)
5 tablespoons cornstarch (divided)
3 cloves garlic (finely chopped)
2 teaspoons fresh ginger
⅓ cup water
2 tablespoons brown sugar
2 tablespoons hoisin sauce
1 head broccoli (cut into florets)
2 scallions (cut into 1-inch pieces)
Sesame seeds (for garnish)
Cooked jasmine rice (for serving)

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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