This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

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
Mongolian Beef and Broccoli with brown rice on a white plate with a metal fork.

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.

16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

Read More About Me

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

4 Comments

  2. 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!

    Reply

  3. 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 🙂

    Reply

  4. 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

    Reply