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Mongolian Beef and Broccoli
Mongolian Beef and Broccoli
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Delicious fusion dish combining Mongolian Beef and Beef with Broccoli using flavorful skirt steak.
Ingredients:
  • 3 cups water, divided
  • 1 cup uncooked white rice
  • 1 pound broccoli florets
  • 1 pound trimmed skirt steak
  • 0.25 cup cornstarch
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons sweet paprika
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 0.125 teaspoon garlic powder
  • 0.25 cup chopped scallions, white parts only
  • 2 (8 ounce) cans sliced water chestnuts, drained
  • 3 tablespoons vegetable oil, or more as needed
  • 0.33333334326744 cup chopped scallions, green parts only
  • 1 teaspoon crushed red pepper flakes, or to taste
Instructions:
  • In a saucepan, let 2 cups of water and rice come to a boil. Then, lower the heat to medium-low, cover, and let it simmer until the rice is tender and the water is absorbed, about 20 to 25 minutes.
  • While the rice is cooking, bring 1/2 cup of water to a boil in a pot. Place a steamer insert inside and add the broccoli. Cover and steam for about 3 minutes until just tender. Arrange in a single layer on a platter to keep the florets vibrant green and prevent overcooking.
  • Cut the skirt steak into 2-inch long pieces, then slice them into 1/4-inch thick pieces across the grain and on the bias for tenderness and width. Place the beef in a bowl, sprinkle cornstarch, coat well, unfold any folded slices, and let rest for 10 minutes.
  • In a large saucepan, combine 1/2 cup water with brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder. Add white parts of scallions and water chestnuts. Bring to a gentle boil, then simmer while stirring occasionally until sauce thickens, about 5 to 10 minutes.
  • As the sauce thickens, heat a large nonstick frying pan until it sizzles. Add oil and heat until it shimmers. Dredge half of the beef slices in cornstarch and place them in the pan without overcrowding. Sear briefly on both sides until they lightly brown, around 3 to 4 minutes; do not fully cook. Transfer to a plate and repeat with the remaining slices, adding more oil if necessary.
  • Add the beef to the flavorful simmering sauce and gently mix to ensure every piece is well coated. Allow it to simmer for just 2 to 3 minutes, being careful not to overcook. Next, add the broccoli and the green parts of the scallions and let them heat through for another minute.
  • Present the dish over a bed of fluffy cooked rice. Provide diners with the option to sprinkle as much crushed red pepper flakes as desired.

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