Kitchen notes · a little help before you start
Mongolian Beef And Broccoli
Beef and broccoli with a glossy sweet-savory coating makes a satisfying plate to tuck into. The beef has a little crispness at the edges, with green vegetables catching the sauce beside it.
- Prep
- 10 min
- Cook
- 36 min
- Total
- 46 min
- Original yield
- Serves 6
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Beef
- Cuisine
- Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Prepare sauce during marinating
While the thin beef slices rest in their marinade, whisk the separate sauce and prepare the vegetables for the wok.
2. Keep batches uncrowded
Stir-fry the beef in the stated small batches over medium heat, removing it when the edges are just crisp.
3. Add starch near the end
Return beef with sauce, simmer until cooked through, then add the cornstarch mixture and green onion while stirring quickly.
Get to know the ingredients
Thin beef tenderloin
Slice the tenderloin thinly before marinating, ready for its fast batch frying and later finish in the sauce.
Broccoli florets
Cut the broccoli into florets before stir-frying with the fragrant garlic and ginger until bright and just tender.
Low-sodium sauce soy
Low-sodium soy is preferable for the separate sauce. The marinade uses ordinary soy.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Mongolian Beef And Broccoli
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Coat and garnish
Stir quickly while the sauce thickens, then add extra green onion and serve immediately over rice or steamed vegetables.
A little more help as you go
Keep oil from getting too hot
Use the stated medium heat for beef frying; high heat makes the oil spit and spatter.
Leave the frying oil behind
Lift out the beef while retaining as much oil in the wok as possible, then add sesame oil for the aromatics.
A few questions you might have
Does the beef finish cooking before sauce is added?
It is fried until just crisp at the edges, then simmers in sauce after returning to finish cooking through.
Is the hoisin essential?
The sauce ingredient marks hoisin optional. If using it, include it when whisking the sauce during the beef's marinating time.
When do garlic and ginger go in?
They fry in sesame oil and the retained wok oil after the beef batches, before adding the vegetables.
Can I use coconut sugar?
Coconut sugar is included alongside brown sugar for the sauce mixture whisked separately while the beef marinates.
Should the broccoli become very soft?
Stir-fry it until bright in color and just tender, then return the beef and sauce for the remaining cooking.
Any more cooking tips?
I used normal soy sauce in the beef marinade, BUT found low sodium soy sauce tasted A LOT better for the sauce. We found normal soy in the sauce was too salty. *If you can’t find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
