Name: Mongolian Beef and Broccoli recipe
Ingredients: 3 cups water, divided;1 cup uncooked white rice;1 pound broccoli florets;1 pound trimmed skirt steak;¼ cup cornstarch;2 tablespoons packed dark brown sugar;2 tablespoons reduced-sodium soy sauce;2 tablespoons reduced-sodium teriyaki sauce;2 tablespoons Sriracha sauce;2 tablespoons sweet paprika;1 tablespoon grated fresh ginger;1 tablespoon toasted sesame oil;⅛ teaspoon garlic powder;¼ cup chopped scallions, white parts only;2 (8 ounce) cans sliced water chestnuts, drained;3 tablespoons vegetable oil, or more as needed;⅓ cup chopped scallions, green parts only;1 teaspoon crushed red pepper flakes, or to taste

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Ingredients

3 cups water, divided 1 cup uncooked white rice 1 pound broccoli florets 1 pound trimmed skirt steak ¼ cup cornstarch 2 tablespoons packed dark brown sugar 2 tablespoons reduced-sodium soy sauce 2 tablespoons reduced-sodium teriyaki sauce 2 tablespoons Sriracha sauce 2 tablespoons sweet paprika 1 tablespoon grated fresh ginger 1 tablespoon toasted sesame oil ⅛ teaspoon garlic powder ¼ cup chopped scallions, white parts only 2 (8 ounce) cans sliced water chestnuts, drained 3 tablespoons vegetable oil, or more as needed ⅓ cup chopped scallions, green parts only 1 teaspoon crushed red pepper flakes, or to taste

Nutrition Info

574.4 calories carbohydrate: 78.8 g cholesterol: 25.2 mg fat: 19.6 g fiber: 8.6 g protein: 23 g saturatedFat: 4.2 g servingSize: - sodium: 1014.9 mg sugar: 13.5 g transFat: : - unsaturatedFat: : -

Directions

Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes, do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.

Recipe Yield

4 servings

Recipe Note

This is a mashup of two familiar restaurant dishes, Mongolian Beef and Beef with Broccoli, using skirt steak, one of the beefiest cuts of beef.

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