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Mongolian Beef with Broccoli

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PREP TIME
45 min
COOKING TIME
35 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner
Mongolian Beef with Broccoli
Ingredients
  • 3 cups water, divided
  • 1 cup uncooked white rice
  • 1 pound broccoli florets
  • 1 pound trimmed skirt steak
  • 1/4 cup cornstarch
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons sweet paprika
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1/8 teaspoon garlic powder
  • 1/4 cup chopped scallions, white parts only
  • 2 (8 ounce) cans sliced water chestnuts, drained
  • 3 tablespoons vegetable oil, or more as needed
  • 1/3 cup chopped scallions, green parts only
  • 1 teaspoon crushed red pepper flakes, or to taste
Instructions
1
Boil 2 cups of water and rice in a saucepan until they reach their boiling point. Then, lower the heat to medium-low and cover the saucepan with a lid. Continue cooking until the rice is tender, having absorbed all of the water, which should take around 20 to 25 minutes.
2
During this time, prepare the broccoli by adding 1/2 cup of water to a separate pot and bringing it to a boil. Next, place the broccoli into a steamer insert in the pot and cover with a lid. Simmer for about 3 minutes, or until it's lightly steamed. Transfer the broccoli to a platter in a single layer, ensuring that it remains bright green and doesn't continue cooking due to residual heat.
3
Cut the long strip of skirt steak into 2-inch pieces and then cut those pieces across the grain for tenderness, as well as on the bias for width. Slice the beef into thin pieces that are about 1/4-inch thick. Place the beef in a mixing bowl and sprinkle with cornstarch, stirring to coat it evenly. Allow the meat to rest for 10 minutes.
4
In a large saucepan, whisk together 1/2 cup of water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder. Stir in the white parts of scallions and water chestnuts. Bring the mixture to a boil, then reduce it to a slow simmer. Stir the sauce frequently until it thickens and reduces, taking around 5 to 10 minutes.
5
While the sauce is cooking, heat a large nonstick frying pan until it's sizzling. Add oil to the pan and heat it until it shimmers. Remove excess cornstarch from the beef and place half of it into the pan without overcrowding. Cook for a brief period on both sides until they just start to brown, taking around 3 to 4 minutes; do not cook fully. Transfer the cooked beef to a plate and cook the remaining slices, adding oil if needed.
6
Transfer all of the beef to the simmering sauce and stir it in thoroughly. Simmer for a few minutes longer, making sure not to overcook the beef, which should take around 2 to 3 minutes. Stir in the broccoli and green parts of scallions, then heat for an additional minute.
7
Serve the beef immediately over cooked rice. Allow diners to add crushed red pepper flakes as they wish.