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.
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
- 1/8 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
- 1/3 cup chopped scallions, green parts only
- 1 teaspoon crushed red pepper flakes, or to taste
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.
Cook’s Note:
Flap meat also works well. Third choice: flank steak.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 574 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat4g | 21% |
Cholesterol25mg | 8% |
Sodium1015mg | 44% |
Total Carbohydrate79g | 29% |
Dietary Fiber9g | 31% |
Total Sugars14g | |
Protein23g | |
Vitamin C109mg | 547% |
Calcium112mg | 9% |
Iron7mg | 36% |
Potassium893mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this