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WIH Original

Light Mongolian Beef with Roasted Chinese Broccoli

🍝 dinner·⏱ 40 min·4 servings

Ingredients

Servings
4
  • 1 lb flank steak
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 4 stalks green onions
  • 1 lb chinese broccoli
  • 1 tbsp olive oil
  • salt
  • black pepper
  • sesame seeds
  • red pepper flakes

How to Make It

  1. 1Preheat oven to 425°F (220°C).
  2. 2Toss Chinese broccoli with olive oil, salt, and pepper.
  3. 3Spread on a baking sheet.
  4. 4Roast for 12–15 minutes until tender and slightly charred.
  5. 5In a small bowl, mix soy sauce, brown sugar, garlic, and ginger to create the sauce.
  6. 6In another bowl, mix cornstarch and water to create a slurry.
  7. 7Heat a skillet over medium-high heat and cook beef in batches until browned, about 2–3 minutes per batch.
  8. 8Remove and set aside.
  9. 9Return all beef to the pan and pour in the sauce.
  10. 10Bring to a simmer.
  11. 11Stir in the cornstarch slurry and cook until the sauce thickens and coats the beef.
  12. 12Add green onions and toss briefly to combine.
  13. 13Serve Mongolian beef with roasted Chinese broccoli and garnish as desired.