Mongolian Beef And Broccoli Recipes

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.

Steps:

• For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
• For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
• For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
• Transfer to a platter and garnish with the scallion greens.