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

FAQs

What is Mongolian beef sauce made of? ›

Our recipe for Mongolian beef sauce includes oyster sauce, soy sauce, tamari soy sauce (as a replacement for dark soy sauce), chili sauce, sugar, and cooking wine. Check the ingredient list to see precise amounts. Don't forget that you can scale the recipe up and down!

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.

The cornstarch in the Beef and Broccoli Sauce will thicken as it simmers with the broccoli. If you still would like a thicker sauce, then just keep simmering until it reaches desired consistency. Your sauce will become thicker the longer it is simmers.

This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. If you're curious about the science behind it – baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.

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.

Oyster sauce is commonly used in Chinese food and adds a savory, salty, umami flavor. Both can be found in most grocery stores. If you like, you can add grated or minced ginger or garlic. Serve your homemade brown sauce with a beef, chicken, or pork stir-fry or chow mein dish.

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.

Chicken Broth – While the taste might be slightly different, chicken broth makes a great substitute for beef broth. In most recipes, you won't even notice a difference! And because you can use a one-to-one ratio, it's easy peasy.

What can I substitute for flank steak in Mongolian? ›

A good substitute for flank steak is skirt steak. It is pretty similar in flavor and texture and will give you a similar result for the Mongolian beef dish.

Whenever you get stir-fries in any Chinese restaurant, you'll notice how incredibly soft the beef is. That's because they use baking soda as a tenderizer.

To prepare the dish, thinly sliced flank steak is first “velveted” or tenderized by marinating it in a mixture that includes baking soda, before being coated in cornstarch.

True Teriyaki has Mirin and Sake in it and those two ingredients aren't in my Mongolian Beef recipe. That's like saying Ketchup is just co*cktail Sauce even though it needs horseradish to make it so.

When done just right, it's perfectly sweet and savory, slightly spicy, and loaded with lots of delicious aromatics such as ginger, garlic, green onions and even a few dried red chilis, all combined to bring a nice pop of deep, fragrant flavor.

Deep and flavorful, our Mongolian Style BBQ Sauce can attribute its flavor profile to smoked black pepper, sweet molasses, soy sauce and garlic making this sauce versatile for marinades and as a finishing sauce.

For instance, meat from the Gobi region has a distinct taste with hints of wild garlic, while meat from the steppe areas is known for its rich wild onion flavor.” These nuances are important as many Mongolian dishes contain just three basic elements: meat, wheat and salt. Spices and sauces don't play a big part.