Mongolian Beef and Broccoli


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.

top-down view of beef and broccoli over rice
Prep Time:
45 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hrs 30 mins
4 servings


  • 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

  • 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

  • cup chopped scallions, green parts only

  • 1 teaspoon crushed red pepper flakes, or to taste


  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.

  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.

  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.

  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.

  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.

  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.

  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)

574 Calories
20g Fat
79g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 574
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 21%
Cholesterol 25mg 8%
Sodium 1015mg 44%
Total Carbohydrate 79g 29%
Dietary Fiber 9g 31%
Total Sugars 14g
Protein 23g
Vitamin C 109mg 547%
Calcium 112mg 9%
Iron 7mg 36%
Potassium 893mg 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.

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