Mongolian Beef & Broccoli

A Mongolian Beef And Broccoli meal as a take-away is all very well… But even better if you do it yourself, and this Mongolian-style beef dish is delicious served on fragrant rice.


1 1/2 lbs flank steak, sliced into thin strips

The marinade for the beef:

  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp water
  • 2 tbsp vegetable oil

Mix the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl.

Toss the steak with the marinade, cover and refrigerate at least 1 hour.

The Broccoli

  • 1/2 c low-sodium soy sauce
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 2 tbsp flour
  • 1 tbsp sherry
  • 3 tbsp vegetable oil
  • 2 heads broccoli, crowns only

How to cook

  1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
  2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering.
  3. Add broccoli and saute 5 – 10 minutes, stirring often and then transfer the broccoli to a plate.
  4. Add the remaining tablespoon of oil to the hot pan.
  5. Add the marinated meat and half of the sauce mixture and saute for 5-8 minutes, stirring often, until the meat is cooked through and no longer pink.
  6. Stir in the broccoli and remaining sauce.
  7. Saute a minute more.


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