Mongolian Beef and Broccoli

By Treebs

Ingredients

• 2 tsp cornstarch
• 3 tbsp plus 2 tsp reduced-sodium soy sauce (use tamari for gluten free)
• 2 tsp rice wine
• 4 tsp sesame oil
• 1 lb sirloin steak, trimmed of fat, thinly sliced against the grain
• 1/4 tsp kosher salt
• 4 c broccoli florets
• 4 medium scallions, cut into 1-inch pieces; white and greens separated
• 1 tbsp minced garlic
• 1/2 tsp minced fresh ginger
• 2 tbsp packed dark brown sugar
• 1 tbsp oyster sauce

Details

Servings 4
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

In a shallow glass container, whisk together the cornstarch, 2 tsp of the soy sauce, the rice wine, and t1 tsp of the sesame oil. Season the steak with salt, add to the marinade, and turn to coat. Let sit at room temperature for 30 minutes.

Bring a large pot of water to a rolling boil. Add the broccoli and cook until bright green and crisp-tender, about 1 minute. Drain and run under cold water to stop the cooking.

Heat a large nonstick wok or skillet over high heat. Add 1 tsp of the oil, then half of the beef. Cook for 30 seconds without disturbing, flip, and cook another 30 seconds, moving the meat around until browned on all sides. Transfer to a plate and repeat with 1 tsp oil and the remaining beef.

Heat the remaining 1 tsp sesame oil in the wok and add the scallion whites, garlic, and ginger. Cook until fragrant, about 30 seconds. Add the beef and cook, stirring, 30 more seconds. Remove from the heat and stir in the scallions greens.