Lunch / Dinner
Often the most popular dish on the menu at Chinese-American restaurants, Mongolian beef is a combination of tender fl ank steak and stir-fried vegetables in a savory sauce.
Stir-frying is quickly cooking food over high heat. Be sure to stir ingredients constantly so they don’t burn. If you don’t have a wok, you can use a sauté pan.
Combine sherry, broth, soy sauce, hoisin sauce, cornstarch, and salt in a bowl. Add steak, tossing to coat; cover and refrigerate 15 minutes.
Preheat a wok or large sauté pan over medium-high heat; add 2 Tbsp. oil. Remove steak from marinade; reserve marinade. Stir-fry half of the steak until brown, 2–3 minutes. Remove cooked steak to a plate, then stir-fry remaining steak. Set cooked steak.
Add the remaining 1 Tbsp. oil to wok. Stir-fry gingerroot, garlic, and pepper flakes for 10–15 seconds, stirring constantly so ingredients don’t burn. Add broccolini; stir-fry 2–3 minutes. Add mushrooms; stir-fry 2–3 more minutes.
Return steak to wok with reserved marinade; toss to coat. Cook until sauce thickens and bubbles, 1–2 minutes. Serve stir-fry mixture over Sesame-Ginger Rice; garnish with sesame seeds and scallions.
Stir-fry steak in two batches over high heat to quickly sear and caramelize it. Reserve the marinade for the sauce.
Add broccolini stalks and stir-fry until they begin to brown. You can use broccoli in place of the broccolini.
Stir in the reserved marinade. After cooking briefly, the marinade will thicken into a savory sauce.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 36mg 12%
Sodium 1009mg 42%
Carbs 13g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.