One Skillet Mongolian Beef and Broccoli
This sweet and savory Mongolian beef and broccoli recipe is the perfect copycat recipe for takeout Chinese food at home! Save the dollars (and calories) with this homemade version of Mongolian beef.
Servings 4 servings
Calories 297kcal
Ingredients
- 16 ounces broccoli florets
- ½ cup soy sauce
- ½ cup cold water plus additional as needed
- ¼ cup cornstarch
- ½ teaspoon minced fresh ginger or about ¼ teaspoon dried ginger
- 1 tablespoon minced garlic or about ½ teaspoon garlic powder
- ¼ cup brown sugar
- 1 lb. flank steak trimmed of fat and sliced thin against the grain
Instructions
- In a bowl, whisk together soy sauce, water, cornstarch, ginger, garlic, and brown sugar until completely combined. Set aside.½ cup soy sauce, ½ cup cold water, ¼ cup cornstarch, ½ teaspoon minced fresh ginger, 1 tablespoon minced garlic, ¼ cup brown sugar
- Heat 2 tablespoons of canola oil in a large skillet over high heat. Add the broccoli and stir for about 1 minute. Remove to a plate and set aside.16 ounces broccoli florets
- Add meat to the skillet in a single layer (still over high heat) and cook for about 1 minute – do not stir or move the meat while it is browning. Flip the meat, cook on the other side for about 30 more seconds, and then remove to the plate with the broccoli.1 lb. flank steak
- Pour the sauce into the skillet and bring to a boil, then allow to simmer while whisking until the sauce thickens (about 1-2 minutes). If the sauce gets too thick, just add additional water until it reaches desired consistency. Add broccoli and beef back to the skillet and stir to coat with the sauce. Serve over rice.
Notes
- To ensure the most tender beef slices, cut across the grain. For the easiest cutting, freeze the flank steak for about 15-20 minutes before preparing the recipe.
- Want spicy Mongolian beef? Chili oil or red pepper flakes will kick up the heat.
- Don’t overcrowd the skillet – you want to cook the beef in a single layer to ensure it cooks quickly and evenly.
- Toss in some white onion slices, green onions, or scallions for a more authentic flavor.
- Cooking for two? Just cut the recipe in half or prepare the full recipe and enjoy the leftovers the next day! Cold Chinese food is a thing… right?!
- Garnish with sesame seeds and thin-sliced green onion for the perfect presentation.
Nutrition
Calories: 297kcal | Carbohydrates: 30g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1723mg | Potassium: 824mg | Fiber: 3g | Sugar: 15g | Vitamin A: 705IU | Vitamin C: 101.8mg | Calcium: 98mg | Iron: 3.4mg