SEP
02
2010

Mongolian Beef & Broccoli

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I found this great recipe on Hon What’s For Dinner. It’s the PF Chang’s Mongolian Beef recipe, but I added broccoli instead of green onions. The meat is super tender and sweet, and everyone but my son liked it.

Ingredients:

  • 2 tbsp Vegetable oil
  • 1 tsp Ginger, minced (I used ground ginger and it was fine)
  • 2 tbsp Garlic, chopped
  • 1/2 cup Soy sauce
  • 1 cup Dark brown sugar
  • 1/2 cup Vegetable oil
  • 1 lb Flank steak or sirloin sliced thinly
  • 1/4 cup Cornstarch
  • 3 Green onions sliced or 2 Cups Broccoli steamed

Directions:

  • Heat 2 tbsp vegetable oil in skillet over medium high heat until hot. Add ginger and garlic and let sizzle for 30 seconds, then add soy sauce. Gradually add the brown sugar and let it dissolve while stirring. Let the sauce come to a boil, then simmer for 2-3 minutes. Remove from heat and set aside.
  • Cut the flank steak into thin strips against the grain. (Tip: Meat is easier to slice when it’s partially frozen. It will thaw quickly after sliced too!) Place meat and corn starch in a bag and shake to coat the meat. Let meat sit for 10 minutes, so the cornstarch sticks to the meat.
  • Put 1/2 c. vegetable oil in a wok/ skillet and heat on medium-high until hot. Add the meat to the wok and brown for about 4-5 minutes. Remove the meat from the pan with a slotted spoon and place on paper towels to drain.
  • Clean the pan out and return meat to pan and cook on high for about 2 more minutes. Add the sauce to the pan and cook for another minute. Add the green onions or broccoli and cook for 1 minute longer.
  • Remove from heat and serve with rice.
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Comments

  1. We love trying new recipes and that one looks great! It's makin' me hungry! ;-)

  2. Yum!! I will have to try this one!

  3. Dawn Chandler says:

    Is it crazy to want that for breakfast? I have some leftover broccoli …. I see this in our very near future!!

  4. That looks as good as P.F. Changs! I can't wait to try it out!

  5. Yum! Looks like we will be having this for dinner very soon. Thanks for sharing!

  6. OK, this did NOT help my Chinese craving today. Thanks for sharing, though!

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  8. That sounds soooo good! I'm going grocery shopping tonight, and broccoli is on sale. I'm adding this one to my grocery list. Thanks!

  9. Thanks for sharing the recipe. I'm going to try it! I think I will do green onions and broccoli though. :)

  10. That looks absolutely delicious!

  11. I made this last night for supper. So yummy. My husband asked me to make it a regular on our rotation. And I have been using your Sept menu calendar. Love it…hope you continue it for Oct ;)

  12. Oh, I'm so excited! I have been looking for a good recipe for this! Thanks!

  13. Made this tonight for dinner. My husband and I loved it. The four kids too, they are just not rice fans. But the meat and brocc. were all eaten ! Love that your meals are for a family of 6, we are too…and number 7 comes in 12 days or so ! :)~Diana

  14. THANK YOU for telling me "What's for dinner"!! YAY, I've been craving Chinese!

  15. We had this tonight and loved it! Thanks for the recipe.

  16. We just tried this and added carrots and corn as well. This was soooo good, we will be having this again!

  17. We tried this last night and EVERYONE loved it!! Has anyone tried it with chicken instead of beef?

  18. We are going on our 4th time having this for dinner…it is requested every week. For my picky eater I just make chicken and add a little soy!

  19. I made this for us, tonight. WOW, was it ever good!!! This is definitely on our rotation, now!

  20. Just made this most delicious recipe….can you say…YUMMMMMMYYY ;) It was a hit with the whole family, I’m pretty sure it will be in our regular rotation…thanks for sharing :)

  21. Hey thanks for the shout out… I forgot about that recipe. It is delicious, I need to put it back in the rotation :)

  22. Looks delicious~ wondering is this for 4 servings? or more? would like to try this with my family

  23. Man! This was Amazing Tonight!!!! I followed Pioneer Woman’s advice of only putting one flat layer of strips in the pan at a time – and man – the meat was amazing! I’ve never had beef broccoli turn out right before – this was perfect! Thanks!

  24. I made this last night after having several failed meals this week. HUGE success! The husband and I both loved it. Definitely a keeper! Thank you.

  25. Erica,
    Just like your wonderful homeschool curriculum, your monthly meal plans and your crafts, this recipe didn’t disappoint! I loved how the beef was crispy, and all the flavors were great! I used light brown sugar and will get the dark brown because I think it would really deepen the flavor. Thanks for an amazing meal that EVERYONE in my family liked-even my picky daughter!

  26. Michelle A. says:

    We tried this tonight and we LOVED it! Thanks for sharing! We ran out of broccoli so we used green peppers, red peppers, and onions! :-)

  27. Kelly Love says:

    I made this for lunch after church today, and it was great, and my super picky daughters even liked it. : ) However, it was too way too sweet. I used light brown sugar – would that make a difference? Also, I made it with sauteed chicken, and didn’t coat the chicken with corn starch. Maybe if I had used corn starch it would have diluted the sweetness somewhat? (I did add 1 tbl. of corn starch in a little water to thicken the sauce.) I also added carrots and water chestnuts – we liked it!

    Let me know if you have any suggestions to lighten up the sweetness – I love being able to make Chinese food at home!

    Kelly

  28. How do you keep flank steak from getting too tough? I have tried cutting it along the grain, marinating overnight, etc. What is the secret?

    Thanks,
    Amy

  29. I’ve tried a couple recipes for mongolian beef. My favorite is from onceamonthmom.com because its a crockpot version! However, on every one, I modified it by cutting the brown sugar in half (too sweet for me) and putting in the veggies last so they don’t overcook. Enjoy!

  30. Tried the Mongolian Beef, it was yummy! I put it over pasta, and used only 3/4 cup of sugar. I would love other suggestions on how to minimize oil and sugar in recipe.

  31. Had this tonight – used already sliced, grass fed organic fajita meat.. worked out sooo well! I could have put in a tad more ginger, though (I used fresh), but that is just personal preference. I served this over jasmine rice. Family loved it, and I think I could make this at least once a month! Thanks for the great recipe.

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