Entrée: China – 蒙古牛肉 ▶ Menggu Niurou (Mongolian Beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

1 lb / 450 g flank steak, sliced into thin strips
3 cups (240 g) broccoli florets
1 / 4 cup (60 ml) soy sauce
1 / 4 cup (60 ml) beef broth
3 tbsp (45 ml) brown sugar
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) garlic, chopped
1 tbsp (15 ml) ginger, minced
1 / 4 tsp (1 ml) sesame oil
1 tsp (5 ml) rice vinegar
2 tbsp (30 ml) oyster sauce
Cooked jasmine rice (for serving)

Instructions

1. In a bowl, mix the sliced steak with cornstarch until evenly coated, then allow it to sit for 5 minutes.
2. Blanch the broccoli in boiling water for 2 minutes until bright green, then drain and set aside.
3. Heat the vegetable oil in a large pan over medium-high heat, add the ginger and garlic, and sauté for about 30 seconds.
4. Increase the heat to high, add the beef, and stir-fry until browned on each side. Remove the beef and set aside.
5. In the same pan, mix together soy sauce, beef broth, brown sugar, sesame oil, rice vinegar, and oyster sauce, bringing the mixture to a simmer.
6. Return the beef to the pan, add the broccoli, and stir to coat everything in the sauce, cooking until it thickens slightly.
7. Serve immediately over jasmine rice.

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