One Pot Mongolian Beef and Broccoli Recipe

One Pot Mongolian Beef and Broccoli Recipe

Course: Main Course

Cuisine: asian

Prep Time: 5

Cook Time: 15

Marinating time: 1

Total Time: 1 20

Servings: people

Calories: 427kcal

Author: Becky Hardin

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!

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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