Mongolian Beef and Broccoli

I have had a total thing for chinese food lately.  I love chinese food.  The best part is when you make a recipe and it is the same restaurant quality and taste!   This tasted just like P.F. Changs version.  It was so good.  And the sauce was thick and amazing!


Rating: 4 stars  Difficulty of Recipe: 4 stars
Things that I changed:  Nothing
Things I would do differently next time:  The broccoli needs way more time to cook than what it says.  When I make it again, I will probably boil the broccoli until tender first and then mix it all together at the end.  I would also probably add some red pepper flakes to give it a little kick!
Will I make it again?  Yes
Recipe from: Rainy Day Gal

First, marinate the meat:

  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp water
  • 2 tbsp vegetable oil
  • 1 1/2 lbs flank steak, sliced into thin strips

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

  • 1/2 c low-sodium soy sauce
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 2 tbsp flour
  • 1 tbsp sherry
  • 3 tbsp vegetable oil
  • 2 heads broccoli, crowns only

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
BeefVegetables

Comments

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  1. This looks really good. I love broccoli so this is right up my ally. I have pinned this recipe for future reference. Thanks for sharing!

    Julie

  2. This sounds delicious! When making a stir fry with broccoli I always put the broccoli in a bowl that just holds it all and then cover it with boiling water. Then I let it sit for a minute or two and drain it in a colander before adding it to the stir fry. Comes out tender crisp every time 🙂

  3. I decided to try the sauce from this recipe for my own stir fry, attempting to come close to the Mongolian sauce a local restaurant uses. Other recipes I found had an alleged clone of PF Chang’s sauce, but the ingredients were a bit shocking–3/4 cup of brown sugar?? Sure, if I want to go into a diabetic coma. Anyway, I tried this sauce, and it was fairly good for a first time out! I added an extra tablespoon of brown sugar, and next time I might add another tablespoon of sherry. One thing I did not like was that the soy sauce flavor was still a little overpowering, which is why I might add a little more of the sherry. I use the low sodium variety of soy sauce, but I would actually prefer to find one with even less sodium content, if that is possible. Regardless, this recipe is a great starting point for me!

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