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Mongolian Beef and Broccoli


  • 2 tsp. cornstarch
  • 3 Tbsp. reduced sodium soy sauce
  • 2 tsp. reduced sodium soy sauce
  • 2 tsp. rice wine
  • 4 tsp. sesame oil
  • 1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain
  • ¼ tsp kosher salt
  • 4 cups broccoli florets
  • 4 medium scallions, cut into 1-inch pieces whites and greens separated
  • 1 Tbsp. garlic, minced
  • ½ tsp. fresh ginger, minced
  • 2 Tbsp. packed dark brown sugar
  • 1 Tbsp. oyster sauce


  • In a shallow glass container, whisk together the cornstarch, 2 tsp. of soy sauce, the rice wine, and 1 tsp. sesame oil.
  • Slice your steak and season with salt.  Add to the marinade, and turn to coat.  Let sit at room temperature for 30 minutes.  Note:  I moved the mixture to a ziploc bag for ease of marinade.
  • Bring a large pot of water to a rolling boil.  Add the broccoli and cook until bright green and crisp-tender, about 1 minute.  Drain and run under cold water to stop the cooking.
  • Heat a large nonstick wok or skillet over high heat.  Add 1 tsp. of the oil, then half of the beef.  Cook for 30 seconds without disturbing, flip, and cook for another 30 seconds, moving the meat around until browned on all sides.  Transfer to a plate and repeat with 1 tsp. oil and the remaining beef.
  • Heat the remaining 1 tsp. oil in the wok and add the scallion whites, garlic, and ginger.  Cook until fragrant, about 30 seconds.
  • Add the broccoli, brown sugar, remaining 3 Tbsp. soy sauce, and the oyster sauce and cook, stirring for 30 seconds.
  • Add the beef and cook, stirring, 30 more seconds.  Remove from the heat and stir in the scallion greens.
  • Serve and enjoy!  Note:  You could easily pair this dish with brown rice, quinoa, or your favorite grain.  


This recipe was created and published originally by Skinnytaste.