Collier Family Recipes

This Mongolian beef recipe will easily be mistaken for takeout if you put it in one of those restaurant to-go containers. The beef is seared quickly and showered with a sweet and savory sauce. Add your steam broccoli at the end to keep it fresh and crisp.

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Mongolian Beef and Broccoli

A classic Chinese takeout dish with savory flavor.

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 1/2 lb Flank steak thinly sliced
• 1/2 cup Vegetable oil
• 1/2 cup Low sodium Soy Sauce
• 1/2 cup Light Brown Sugar
• 1 pkg Steamable Broccoli (cooked)
• 1 bunch Green Onions (sliced)
• 1/4 cup Cornstarch
• 3 cloves Fresh Minced Garlic (or 1 tsp Garlic Powder)
• 2 tsp Fresh GInger
• 1 tsp White Pepper
• 2 tsp Vegetable oil

Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 1 1/2 lb Flank steak thinly sliced 1/2 cup Vegetable oil 1/2 cup Low sodium Soy Sauce 1/2 cup Light Brown Sugar 1 pkg Steamable Broccoli (cooked) 1 bunch Green Onions (sliced) 1/4 cup Cornstarch 3 cloves Fresh Minced Garlic (or 1 tsp Garlic Powder) 2 tsp Fresh GInger 1 tsp White Pepper 2 tsp Vegetable oil

Instructions

1. Whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water in a small bowl. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside. In a large bowl, combine flank steak and cornstarch.Heat 1/2 cup vegetable oil in a wok or large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Remove meat from pan to a plate lined with paper towels and discard excess oil. Add beef, soy sauce mixture and steamed broccoli to saucepan over medium heat and cook until well incorporated. Garnish with green onions and serve with white rice.