One Pot Mongolian Beef and Broccoli Recipe
Rich and delicious, this Mongolian beef and broccoli recipe is a quick and tasty weeknight dinner. All made in one skillet, this easy recipe will not disappoint!
Servings: 4 people
Ingredients
- 1 pound flank steak cut into ¼-inch strips
- ¼ cup plus 1 tablespoon cooking oil divided
- ¼ cup plus 2 teaspoons low-sodium soy sauce divided
- 5 tablespoons cornstarch divided
- 3 cloves garlic finely chopped
- 2 teaspoons fresh ginger
- ⅓ cup water
- 2 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 head broccoli cut into florets
- 2 scallions cut into 1-inch pieces
- Sesame seeds for garnish
- Cooked jasmine rice for serving
Instructions
- In a plastic zipper bag, combine the steak with 1 tablespoon oil, 2 teaspoons soy sauce, and 2 tablespoons cornstarch.1 pound flank steak, ¼ cup plus 1 tablespoon cooking oil, ¼ cup plus 2 teaspoons low-sodium soy sauce, 5 tablespoons cornstarch
- Seal the bag and marinate in the refrigerator for 1 hour.
- In a large skillet over medium-high heat, heat the remaining oil. Dredge the beef through the remaining cornstarch, shaking off any excess. Saute beef in batches until crispy, about 2 minutes per side, then transfer to a paper towel-lined plate.1 pound flank steak
- Add garlic and ginger and cook until fragrant, 1 minute. Stir in remaining soy sauce, water, brown sugar, and hoisin sauce. Bring the mixture to a simmer and allow it to thicken, 4 to 5 minutes.¼ cup plus 2 teaspoons low-sodium soy sauce, 3 cloves garlic, 2 teaspoons fresh ginger, ⅓ cup water, 2 tablespoons brown sugar, 2 tablespoons hoisin sauce
- Stir in broccoli, cover, and cook until tender, about 3 minutes.1 head broccoli, 2 scallions
- Add the scallions and return the beef to the skillet and stir until completely coated in sauce.
- Serve over rice, garnished with sesame seeds.Cooked jasmine rice, Sesame seeds
Video
Notes
- Make this recipe gluten-free by using tamari instead of soy sauce.
- Allow one hour to marinate the beef. It can be done in half and hour but will have slightly less flavor. It can be marinated for up to 4 hours.
- Leftovers will keep well for up to 4 days and can be reheated in the skillet to serve.
Nutrition
Calories: 427kcal | Carbohydrates: 31g | Protein: 30g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 776mg | Potassium: 946mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1008IU | Vitamin C: 137mg | Calcium: 120mg | Iron: 4mg