Takeout-Style Mongolian Beef and Broccoli (GF)
Overview
SERVES: 4 / PREP TIME: 4-8 HRS (TO MARINATE) / COOK TIME: 30 MIN
Mongolian Beef and Broccoli is such a staple of Chinese takeout, and for good reason. The sauce brings the balance of umami and sweetness that caramelizes beautifully with the beef. And even the adult girlies have to sneak in their broccoli sometimes. The preparation is the most important step in this recipe - marinate, but not too long, and make sure to cut your meat against the grain so it stays tender.
Ingredients
For the Beef & Broccoli
1 lb flank steak
2 tbsp corn starch
1 head broccoli, rinsed and stems chopped off
For the Steak Marinade
½ cup lower sodium tamari (GF) or soy sauce
1 cup pure orange juice
2 tsp garlic powder
2 tsp fresh ginger
2 tsp fish sauce (I use Red Boat)
Heavy sprinkle of chili flakes
For the Rice
1 cup jasmine rice
1 1/4 cup water
For the Sauce
1/3 cup lower sodium tamari (GF) or lower sodium soy sauce
½ tbsp sriracha
3 cloves minced garlic
2 tsp freshly grated ginger
2 tbsp dark brown sugar
½ tsp toasted sesame oil
Equipment
Large skillet with lid and/or separate pot with lid to steam broccoli
Airtight container for marinating steak
Rice cooker or stock pot with a lid
Chef’s knife for slicing steak
Instructions
Poke holes in your flank steak before placing in airtight container. Add tamari, orange juice, garlic, ginger, fish sauce, chili flakes (if using). Secure with lid and shake to mix marinade. Refrigerate for UP TO 8 hours, and not longer, or your steak will be mushy.
After refrigerating, drain marinade completely and remove steak from container. Slice against the grain into 1 inch strips. Place back in marinade container and toss steak in 2 tbsp corn starch (it’s called velveting!) and refrigerate again until ready to use.
Start your rice by rinsing rice in a mesh strainer until water runs clear. Add to stock pot with 1 1/4 cup water and bring to a boil, uncovered, over medium high heat. Cover and reduce to a simmer at medium low for 13 minutes, then rest for 10 minutes off the heat and fluff with a fork.
Place broccoli florets in skillet or pot with a lid with a splash of avocado oil and ½ cup water over medium heat. Cover with a lid and let steam for ~8 min while the rice cooks, or until “al dente” - it will continue to cook in the sauce.
Heat ¼ cup avocado oil over medium high heat. Add steak in batches to not overcrowd your pan, cooking until seared on the outside but not cooked through, about 3-4 minutes. Remove each batch and let rest on a plate.
Place all steak back in the large skillet and add sauce. Cook for 2-3 minutes before adding steamed broccoli. Reduce heat to medium low, add broccoli, and toss. Simmer for 5 more minutes, stirring frequently, until sauce has reduced and thickened.
Serve immediately with rice.
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