Ingredients: |
Ingredients: 2 teaspoons cornstarch
3 tablespoons plus 2 teaspoons reduced-sodium soy sauce (use Tamari* for gluten-free)
2 teaspoons rice wine
4 teaspoons sesame oil
1 pound sirloin steak, trimmed of fat, thinly sliced against the grain
¼ teaspoon kosher salt
4 cups broccoli florets
4 medium scallions, cut into 1-inch pieces; white and greens separated
1 tablespoon minced garlic
½ teaspoon minced fresh ginger
2 tablespoons packed dark brown sugar
1 tablespoon oyster sauce*
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Directions: |
Directions:In a shallow glass container, whisk together the cornstarch, 2 teaspoons of the soy sauce, the rice wine, and 1 teaspoon 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 teaspoon 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 teaspoon oil and the remaining beef.
Heat the remaining 1 teaspoon sesame oil in the wok and add the scallion whites, garlic, and ginger. Cook until fragrant, about 30 seconds. Add the broccoli, brown sugar, remaining 3 tablespoons soy sauce, and the oyster sauce and cook, stirring, for 30 seconds. Add the beef and cook, stirring, 30 more seconds. Remove from the heat and stir in the scallion greens.
PER SERVING ABOUT 1 ⅓ CUPS: CALORIES: 256 |
Personal
Notes: |
Personal
Notes: Mongolian Beef and Broccoli SERVES 4 Two dishes— Mongolian beef and beef and broccoli— combine in this easy and lighter alternative to Chinese take out. It’s made with lean strips of sirloin beef, broccoli florets, and scallions in a sweet and savory light stir-fry sauce. Fortunately, nothing is quicker than stir-fry, perfect for weeknights.
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This recipe for Skinnytaste Cookbook Mongolian Beef is from