Stir-frying is a cooking method that originated in China, and it involves cooking small pieces of food over high heat in a wok or a frying pan. One of the most popular dishes that can be cooked using this technique is Mongolian beef and broccoli. This dish is a perfect combination of tender beef, crisp-tender broccoli, and a flavorful sauce that is sweet, savory, and slightly spicy. In this article, we will discuss the history and origin of Mongolian beef and broccoli, the ingredients needed to make this dish, and a step-by-step guide on how to cook it.
Table of Contents
- The History and Origin of Mongolian Beef and Broccoli
- Ingredients Needed to Make Mongolian Beef and Broccoli
- How to Cook Mongolian Beef and Broccoli
- Preparing the Beef
- Preparing the Broccoli
- Making the Sauce
- Stir-frying the Beef and Broccoli
- Tips for Making Perfect Mongolian Beef and Broccoli
- Variations of Mongolian Beef and Broccoli
- Health Benefits of Mongolian Beef and Broccoli
- Serving Suggestions
- Frequently Asked Questions
- What is the best cut of beef to use for Mongolian beef and broccoli?
- How can I make this dish spicier?
- Can I use frozen broccoli instead of fresh?
- How long will leftovers keep in the fridge?
- Can I use chicken instead of beef in this recipe?
1. The History and Origin of Mongolian Beef and Broccoli
Despite its name, Mongolian beef and broccoli is not actually a traditional Mongolian dish. Its origin is unclear, but it is believed to have been created in Chinese-American restaurants in the United States. The dish is said to have been named after the “Mongolian barbecue” style of cooking, which involves stir-frying meat and vegetables on a large, round grill. However, the dish does not actually contain any barbecue sauce or other ingredients typically associated with Mongolian cuisine.
2. Ingredients Needed to Make Mongolian Beef and Broccoli
To make Mongolian beef and broccoli, you will need the following ingredients:
- 1 pound flank steak, sliced thinly against the grain
- 1 head broccoli, cut into florets
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon chili flakes
- 2 green onions, sliced
3. How to Cook Mongolian Beef and Broccoli
Preparing the Beef
- In a medium bowl, toss the sliced beef with 2 tablespoons of cornstarch until well coated.
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat.
- Add the beef to the pan in a single layer and cook for 1-2 minutes, until browned. Flip the beef and cook for an additional minute.
- Remove the beef from the pan and set aside.
Preparing the Broccoli
- In the same pan, add another tablespoon of vegetable oil and heat over high heat.
- Add the broccoli florets to the pan and cook for 2-3 minutes, until crisp-tender. Remove the broccoli from the pan and set aside.
Making the Sauce
- In a small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, and chili flakes until well combined.
2. In the same pan, add the minced garlic and ginger and stir-fry for 30 seconds, until fragrant.
- Pour the sauce into the pan and stir to combine with the garlic and ginger.
- Bring the sauce to a simmer and cook for 2-3 minutes, until it has thickened.
Stir-frying the Beef and Broccoli
- Return the beef to the pan with the sauce and stir to coat.
- Add the cooked broccoli to the pan and stir to combine.
- Cook for an additional 1-2 minutes, until the beef and broccoli are heated through.
- Garnish with sliced green onions and serve hot with rice.
4. Tips for Making Perfect Mongolian Beef and Broccoli
- Slice the beef against the grain to ensure that it is tender and not tough.
- Make sure to coat the beef with cornstarch before cooking to give it a crispy texture.
- Cook the beef and broccoli separately to avoid overcooking either ingredient.
- Use low-sodium soy sauce to reduce the overall sodium content of the dish.
- Adjust the amount of chili flakes to your liking depending on how spicy you want the dish to be.
5. Variations of Mongolian Beef and Broccoli
- Substitute chicken, pork, or tofu for the beef.
- Add other vegetables such as bell peppers, carrots, or snap peas to the stir-fry.
- Use different sauces such as teriyaki, oyster sauce, or black bean sauce for a different flavor profile.
6. Health Benefits of Mongolian Beef and Broccoli
Mongolian beef and broccoli is a nutritious and balanced meal that contains high-quality protein, fiber, and essential vitamins and minerals. Broccoli is a rich source of vitamin C, vitamin K, and folate, while beef provides iron and zinc.
7. Serving Suggestions
Mongolian beef and broccoli can be served on its own or with a side of rice or noodles. For a complete meal, serve with a salad or soup.
8. Frequently Asked Questions
What is the best cut of beef to use for Mongolian beef and broccoli?
Flank steak is the most commonly used cut of beef for Mongolian beef and broccoli. Other good options include sirloin or skirt steak.
How can I make this dish spicier?
Adjust the amount of chili flakes to your liking or add additional hot sauce such as sriracha or red pepper flakes.
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli if fresh is not available. Make sure to thaw and drain the broccoli before adding it to the stir-fry.
How long will leftovers keep in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Can I use chicken instead of beef in this recipe?
Yes, you can substitute chicken, pork, or tofu for the beef in this recipe. Adjust the cooking time accordingly.
Conclusion
Mongolian beef and broccoli is a delicious and easy-to-make stir-fry dish that is perfect for a weeknight dinner. With tender beef, crisp-tender broccoli, and a flavorful sauce, this dish is sure to become a family favorite. Follow our step-by-step guide and tips to make the perfect Mongolian beef and broccoli every time.
Try this recipe out for yourself and enjoy a satisfying and nutritious meal that is packed with flavor and texture.