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Lunch / Dinner

Mongolian Beef

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.

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Ingredients

Instructions

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.

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.

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.

Stir in the reserved marinade. After cooking briefly, the marinade will thicken into a savory sauce.

Nutritional Facts

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