Mongolian Beef Stir-Fry with Broccoli & Rice

Serves 4 · 20 min prep · 15 min cook

Ingredients

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

Instructions

1. 1Pat steak dry and toss with cornstarch and salt until lightly coated; this creates a silky crust. Set aside.
2. 2Whisk soy sauce, brown sugar, hoisin, rice vinegar, ginger, garlic, remaining cornstarch, water, and red pepper flakes in a bowl to make the sauce.
3. 3Heat oil in a large wok or 12-inch skillet over high heat until shimmering. Add broccoli and water; stir-fry 3–4 minutes until bright green and crisp-tender, then transfer to a plate.
4. 4Add another tablespoon oil. Working in two batches so the pan stays hot, sear beef slices 60–90 seconds per side until browned but still pink inside; remove to the plate with broccoli.
5. 5Lower heat to medium. Pour the sauce into the empty pan and simmer 1–2 minutes, stirring constantly, until it thickens and turns glossy.
6. 6Return beef and broccoli to the pan along with most of the green onions. Toss 1 minute until everything is coated and heated through.
7. 7Taste and adjust sweetness or heat. Remove from heat.
8. 8Spoon hot jasmine rice into bowls, top with the glossy Mongolian beef and broccoli, and finish with remaining green onions and sesame seeds.