Mongolian Beef and Broccoli

This mashup of two familiar restaurant dishes, Mongolian Beef and Beef with Broccoli, uses skirt steak, one of the beefiest cuts of beef.

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 574 Calories

Ingredients

• 1 tablespoon grated fresh ginger
• 1 cup uncooked white rice
• 2 (8 ounce) cans sliced water chestnuts, drained
• 2 tablespoons reduced-sodium soy sauce
• 3 cups water, divided
• 2 tablespoons sweet paprika
• 1 pound broccoli florets
• 1 pound trimmed skirt steak
• 1 tablespoon toasted sesame oil
• 2 tablespoons Sriracha sauce
• 1 teaspoon crushed red pepper flakes, or to taste
• 3 tablespoons vegetable oil, or more as needed
• 2 tablespoons packed dark brown sugar
• 2 tablespoons reduced-sodium teriyaki sauce
• 0.125 teaspoon garlic powder
• 0.25 cup cornstarch
• 0.25 cup chopped scallions, white parts only
• 0.33333334326744 cup chopped scallions, green parts only

Recipe Instructions

Step 1

Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step 2

While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.

Step 3

Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.

Step 4

Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.

Step 5

While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.

Step 6

Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.

Step 7

Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.