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

FAQs

What is beef and broccoli sauce made of? ›

Beef and Broccoli Ingredients

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.

To thicken beef and broccoli, you can mix 1-2 tablespoons of cornstarch with a small amount of water to create a slurry. Add the slurry to the simmering sauce and stir until it thickens.

Perfect your sauce.

So many beef and broccoli sauces are just weak. They aren't bold enough to stand up to the beef and veggies, and end up wet and bland at the bottom of the pan. To make the most flavorful sauce, I use a base of jarred oyster sauce. It has a salty & rich punch that you just can't get anywhere else.

Leftover beef and broccoli will keep in the fridge for 3-4 days and it reheats well. I recommend reheating it in the microwave until hot before serving.

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.

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.

Garlic, onion, black pepper, and salt are staple spices when flavoring beef. Garlic and onion are potent, pungent aromatics that play well against beef's deep, meaty umami.

What kind of rice is best for fried rice? ›

The fine, long grains of jasmine rice with its delicate flavour are perfect for fried rice. Precook the rice at least 30 minutes, but preferably one day, before making fried rice and keep it uncovered in the fridge.

Use a marinade: Marinate the ground beef in a flavorful liquid such as Worcestershire sauce, soy sauce, or red wine before cooking. Add a flavorful liquid: Add a small amount of beef broth, tomato sauce, or red wine to the ground beef while it cooks to add extra flavor.

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.

Beef and broccoli is a simple dish of stir-fried beef and broccoli tossed in a light sauce. It's a relatively healthy dish that's low in carbs and high in protein. However, it's often made with fatty cuts of beef. One cup (217 grams) contains 336 calories, 23 grams of fat, and 23 grams of protein ( 5 ).

Storage and reheating

Leftover Mongolian beef can be stored in the fridge for 3 to 4 days. To reheat, simply sauté in a pan over medium heat with a small amount of water until hot.

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.

The spicy tang of ginger, the aroma of garlic, and red-chile heat are complemented by Chinese rice wine and toasty sesame oil in this classic sauce.