Mongolian Beef Bowls with Garlic Broccoli

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.25 lb flank steak or sirloin, thinly sliced against the grain
• 3 tbsp cornstarch
• 3 tbsp neutral oil (avocado or canola)
• 1/3 cup low-sodium soy sauce
• 1/4 cup brown sugar, packed
• 2 tbsp hoisin sauce
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 4 cups broccoli florets
• 3 cups cooked jasmine rice
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 tsp sesame oil

Instructions

1. 1Pat the sliced beef completely dry with paper towels, then toss it thoroughly with the cornstarch in a medium bowl until every piece is lightly coated; let it sit 10 minutes while you prep the sauce.
2. 2In a small bowl whisk together soy sauce, brown sugar, hoisin, grated ginger, half the minced garlic, red pepper flakes, and water until the sugar dissolves; set the sauce aside.
3. 3Heat neutral oil in a large 12-inch skillet or wok over medium-high heat until shimmering and just starting to smoke, about 2 minutes.
4. 4Add the beef in a single layer (work in two batches if needed) and sear undisturbed 1–2 minutes per side until deeply browned and crispy at the edges; transfer to a clean plate.
5. 5Add the remaining oil to the same skillet, then toss in the broccoli florets and salt; stir-fry 3–4 minutes until bright green and crisp-tender with some charred spots.
6. 6Push broccoli to the side, add the remaining garlic and the sesame oil, and cook 30 seconds until fragrant.
7. 7Return all the beef and any juices to the skillet, pour in the prepared sauce, and toss everything together over medium-high heat for 1–2 minutes until the sauce thickens into a glossy, sticky glaze that coats the beef.
8. 8Taste and adjust with a splash more soy or sugar if needed; the sauce should be savory-sweet and cling to the meat.
9. 9Divide the hot jasmine rice among four bowls, top generously with the Mongolian beef and broccoli, then finish with sliced green onions and a sprinkle of toasted sesame seeds.
10. 10Serve immediately while the beef is still crispy and the sauce is glossy; leftovers reheat well with a splash of water to loosen the glaze.