Mongolian Beef Broccoli "Rice" Bowls {Quick, Easy Recipe} (2024)

FAQs

What is beef and broccoli sauce made of? ›

Sauces and oils: This beef and broccoli recipe calls for oyster sauce, sesame oil, and soy sauce. Sherry: Cooking sherry adds a sweet, nutty flavor to the beef and broccoli. Sugar: White sugar lends a hint of sweetness. Cornstarch: A teaspoon of cornstarch thickens the sauce.

It's also nice and thick, so you don't have to add a ton of cornstarch to thicken your sauce in the pan. Add a little sherry, soy sauce, sesame oil, beef broth, sugar, cornstarch, and ground black pepper & you've got a lip-smackingly perfect stir fry sauce.

Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming. You'll want to remove the tough tissue from the steaks before frying.

This recipe is great for meal prep because beef and broccoli keeps well in the refrigerator for three to four days. If you want to make it ahead, I recommend waiting to cook the rice until you're ready to serve it. Rice dries out in the fridge, so a fresh batch tastes better.

Broth: Many versions of this dish use beef broth, but you can also find it made with chicken or vegetable broth. Soy Sauce: Soy sauce is one of the main ingredients that you'll find in nearly every version of Chinese brown sauce.

There are many Chinese sauces that are brown just a few most common, soy sause, oyster sauce, sweet bean, Hoisin…

Cornstarch: Cornstarch is used as a thickening agent in many Asian dishes. It gives the Mongolian beef its signature glossy, thick sauce. If you can't find cornstarch, use flour instead, but it may not provide the same clear, glossy finish.

Depending on what you are using the beef broth for you can substitute a well made vegetable broth or chicken broth. Of course, it will change the flavor profile a bit but it is a much better solution to using cubes or powders which are sodium bombs.

All-Purpose Flour

Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

How to make beef tender like Chinese restaurants? ›

What Is Velveting? Velveting is a method of marinating tough cuts of meat in either a cornstarch or baking soda mixture to create a supple texture without altering the flavor.

Check the expiration date. Sell-by and expiration dates are additional guidelines for determining whether your ground beef is good. A sell-by date tells the retailer how long a product can be displayed for sale. Ground beef can be refrigerated and safely eaten up to 2 days past this date.

Mar 21, 2023

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Flank steak is the classic choice for beef and broccoli. It's marbled with fat, full of beefy flavor, and easy to cut into super-thin, tender slices. But flank isn't the only option. Skirt steak will give you a very similar result, and if you're watching your wallet, sirloin is another great choice.

What's In the Sauce for Chicken and Broccoli? Basic stir-fry sauce is made up of aromatics like ginger and garlic, dark and regular soy sauces, sesame oil, oyster sauce, sugar, Chinese rice wine (Shaoxing wine) and white pepper. Cornstarch is used to thicken the sauce enough to coat the chicken and vegetables.

Instructions. Pour sesame oil into a pan over medium heat, then add beef fillet and stir fry for 2 minutes. Add crushed garlic, ginger, beef seasoning, stir and let simmer for a minute. Add carrots, green bell pepper, stir, then add onion, red chilli, soy sauce and stir.

A classic French brown sauce would be demi glace. Demi glace is equal parts veal or beef stock and sauce espagnole, reduced by half. Demi glace is the base for all sorts of other sauces.