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.

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