by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy 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!
First, marinate the meat:
-
- ½ tsp baking soda
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce
- 1 tbsp water
- 2 tbsp vegetable oil
- 1 ½ 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.
- ½ 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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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!
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 🙂
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