Crispy Mongolian Beef and Broccoli

Mongolian Beef is definitely one of our go-to's when we order takeout! I decided to give it a try at home and it is honestly one of the easiest Chinese food dishes I have made! This caramelized beef is packed with flavor and bold spices that a steamed rice is just perfect on the side of it. Before adding the spices, I fried cornstarch-coated meat for a nice crispy finish. You may never order takeout again after trying this delicious recipe!

To shape your rice and give your dish a fancier look, pack the amount of rice you would like in a small glass dish (round or square) until there is no room for more rice. Quickly flip the glass dish over the dinner plate and allow the molded rice to sit on the plate!

Spoon this sweet and salty beef over a simple white rice and serve with vegetable spring rolls to get a full dining experience.

Usually when my husband and I order takeout, my go-to is a vegetable fried rice with spring rolls. However, Mongolian beef is always a close second! The tender pieces of steak that are coated in a sweet and salty thick sauce are so tasty that you can't stop eating!

This dish is perfect when you want a night in without spending a lot of money at a place like P.F. Chang's to enjoy such a delicious meal. You're able to sit in the comfort of your home while enjoying this international cuisine!

With how easy this recipe is, I'm sure it'll soon become a hit among your family and friends! It perfectly balances the sweet, the salty, and the pinch of heat to cater to all palates! Everyone will be calling you a chef after making this tasty dinner.

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Prep Time: 20 minutes Serves: 4 People

Cook Time: 25 minutes

Total Time: 45 minutes

INGREDIENTS

• 1 Tbsp. Cooking oil

• 1 1/2 tsp. Ginger, minced

• 1 Tbsp. Garlic, minced

• 1/2 cup Soy sauce

• 1/2 cup Water

• 3/4 cup Brown sugar, packed

• 1 cup Cooking oil

• 1 1/2 lb. Flank steak

• 1/2 cup Cornstarch

• 1/4 tsp. Red pepper flakes

• Pinch of Salt and Black Pepper, for taste

• 1/4 cup Green onions, sliced circular

• 1 Broccoli head, chop up the florets into medium-sized pieces

INSTRUCTIONS

1. Heat the 1 Tbsp. of cooking oil over medium heat in a medium sauce pan.

2. Once the oil has heated up, add the ginger and garlic and stir for about 30 seconds, until the mixture becomes just slightly golden.

3. Add the soy sauce, water, and brown sugar to the saucepan and bring it to a boil. After it reaches a boil, turn the heat on low and allow it to simmer for 10 to 15 minutes (it should become thicker).

4. While the sauce is simmering, cut the flank steak into 1/4-inch slices. If some of the strips are longer, I like to cut them in half to make for simpler eating.

5. Place the sliced steak into a bowl and toss it with the cornstarch. Allow it to sit for about 10-15 minutes.

6. Heat up the 1 cup of vegetable cooking oil in a large skillet (I used a wok) over medium-high heat.

7. Add 1/2 of the batch of meat into the skillet and cook for 4 minutes, continuously flipping the pieces for an even and crispy finish.

8. Repeat this step with the second batch of meat.

9. Once the meat has cooked, discard the cooking oil and place all of the meat back into the skillet. Pour the sauce over the meat.

10. Place the broccoli florets into the skillet as well.

11. Continue cooking and stirring on a medium-low heat until the broccoli becomes tender.

12. Add the red pepper flakes and the green onions, then remove from heat.

13. Serve with a white rice and garnish with leftover green onions.