Thursday, May 2, 2013

Mongolian Beef with Broccoli

My husband and I both really enjoyed this dish.  The sauce is delicious and we were discussing all the different ways to try it next.  It would work great for chicken and any kind of stir-fry or yakisoba.  Definitely a new favorite!
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, grated
  • 1 clove garlic, grated
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar 
  • 1/2 tablespoon sriracha
  • 1 tablespoon hoison
  • 1/4 teaspoon red pepper flakes
  • 1 head broccoli, lightly chopped
  • vegetable oil , for frying (about 1 cup)
  • 1 lb beef sirloin 
  • 1/4 cup cornstarch
  • 2 large green onions, chopped

Directions for Sauce:  In medium sauce pan heat oil over medium/low heat and in garlic and ginger.  Stir for a little bit making sure not to burn garlic.  Stir in soy sauce, water, hoison, and sriracha.  Dissolve brown sugar in sauce, stir in pepper flakes and bring to a boil until sauce thickens, stirring constantly.  Remove from heat.

Directions for Beef:  Slice steak into 1/4 in strips and lightly dip in cornstarch.  Let cornstarch thicken for about 10 minutes on beef.  Heat up one cup of oil in a wok or large skillet over medium heat.  When oil is nice and hot add beef and saute until brown, about 3 minutes on each side.  Place beef on a plate covered with paper towels to soak up some of the extra grease.  Remove excess oil from skillet and bring sauce to a light boil.  Add beef and broccoli until everything is coated evenly and broccoli is just a little tender and serve over rice.

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