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Beef and Broccoli Stir Fry with Mongolian Sauce

This Beef and Broccoli Stir Fry with Mongolian Sauce brings together tender beef, crisp broccoli, and a glossy sweet-savory sauce for a quick, better-than-takeout dinner
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American, asian, Chinese
Ingredients Method

Ingredients
  

  • Beef: Flank steak or sirloin thinly sliced against the grain.
  • Broccoli: Fresh florets for that crunch and nutrition boost.
  • Garlic & Ginger: Essential aromatics for authentic flavor.
  • Soy Sauce: The salty umami base of the sauce.
  • Brown Sugar: Balances the saltiness with sweetness.
  • Hoisin Sauce: Adds depth and a subtle tang.
  • Sesame Oil: For a nutty finish.
  • Cornstarch: To thicken the glossy Mongolian sauce.
  • Green Onions & Sesame Seeds: For garnish and extra flavor.

Method
 

  1. Thinly slice the flank steak against the grain and toss it with 1 tablespoon of cornstarch.
  2. Bring a pot of water to a boil and blanch the broccoli for 2–3 minutes until bright green, then drain and set aside.
  3. In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, garlic, ginger, sesame oil, and ½ cup water, then stir in 1 tablespoon of cornstarch to thicken.
  4. Heat oil in a large skillet or wok over high heat.
  5. Add the beef in a single layer and sear until browned and cooked through, about 3–4 minutes, then remove to a plate.
  6. Pour the prepared sauce into the same pan and let it bubble until it thickens.
  7. Return the beef and broccoli to the pan, tossing until everything is evenly coated in the sauce.
  8. Garnish with sliced green onions and sesame seeds, then serve over rice or noodles.