Mongolian Beef and Broccoli

Evening guys! My husband saw a recipe like this on You Tube and wanted me to make it for dinner. I added some broccoli to the recipe and topped it on some sticky sushi rice. Delicious!


1 large flank steak or 2 skirt steaks, sliced thinly against the grain
1/4 cup cornstarch
3 Tablespoons vegetable oil
1/2 cup low sodium soy sauce (I didn’t realize ours was not, so it was a tad salty, but still tasty)
1/4 cup sesame oil (next time I might add a bit more)
1/4 cup brown sugar
1/4 cup water
3 teaspoons minced ginger
3 garlic cloves, minced
1 package of broccoli (could use snow peas or whatever veggie you like)


In a large bowl or zip top bag add the sliced steak and cornstarch. Toss the beef for an even coating.

In a small mixing bowl combine soy sauce, sesame oil, brown sugar, water, ginger, and garlic. Add the sauce to a large heated wok or heavy pan and bring to a boil.

Pour the sauce back in the bowl for now. Add a bit of oil to the pan and let it heat up again.

Add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Do this in batches so your beef browns and does not steam. Once the steak is cooked, remove and set aside on a plate

Add a bit more oil the the pan and cook your broccoli for about 3-5 minutes until tender. I like mine to get a little crispy and still have a bit of a bite to it.

Add the steak to the pan as well as all of the sauce. Mix well and allow the sauce to thicken for a couple of minutes.

You could top with some sliced green onions, but my family is not typically a big fan of green onions.

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