Mongolian Beef and Broccoli
This Mongolian beef and broccoli recipe is the best P.F. Chang’s copycat recipe. You will love the combination of tender beef, vibrant broccoli and intensely flavorful sauce. Save yourself money while making your family happy with this quick and easy recipe.
Servings: 6
Ingredients
- 1 ½ pounds flank steak, sliced into strips
- 3 cups broccoli, diced
- 2 tablespoons vegetable oil
Marinade
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons hoisin sauce
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch
- salt and pepper, to taste
Instructions
- In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon vegetable oil, 1 tablespoon brown sugar, 1 clove garlic, minced, and 1 teaspoon grated ginger. Add the marinade to a sealable bag along with the sliced 1 ½ pounds flank steak,. Seal the bag and toss to coat evenly.
- Place the bag of marinated meat in the refrigerator for at least one hour, or as long as overnight.
- After the steak has been marinated, prepare the sauce. Whisk together the⅓ cup low-sodium soy sauce, ¼ cup water, 2 tablespoons hoisin sauce, 3 tablespoons brown sugar, 4 cloves garlic, minced, 1 teaspoon grated ginger, 2 tablespoons cornstarch, salt and pepper, to taste. Set aside.
- Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 3 cups broccoli, to the skillet and cook for about 5 minutes, stirring often. Remove the broccoli and set it aside.
- Add the remaining 2 tablespoons of vegetable oil to the wok, along with the steak from the marinade. Cook the steak until it is browned, about 5 minutes.
- Add the broccoli back to the wok, along with the sauce. Cook the broccoli and steak together until the sauce has thickened.
- Remove from heat and serve over rice or udon noodles!
Notes
Originally Posted July 22, 2012
Updated July 30, 2020
Updated September 23, 2024
Nutrition
Calories: 338kcal | Carbohydrates: 18g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 867mg | Potassium: 624mg | Fiber: 2g | Sugar: 10g | Vitamin A: 275IU | Vitamin C: 40mg | Calcium: 64mg | Iron: 3mg
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