Classic Mongolian Beef with Steamed Jasmine Rice and Stir-Fried Broccoli

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Mongolian Beef

1. Slice 1½ pounds flank steak against the grain into ¼-inch strips, then toss with ¼ cup cornstarch until every piece is evenly coated. 8 min
2. Mince 4 garlic cloves and 1 tablespoon fresh ginger, and cut 6 green onions into 1-inch pieces, keeping the white and green parts separated. 5 min
3. Stir together ½ cup low-sodium soy sauce, ½ cup water, ½ cup packed dark brown sugar, and ½ teaspoon crushed red pepper flakes in a small bowl until the sugar dissolves. 3 min
4. Heat 3 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering. 2 min
5. Timing-sensitive step. Working in two batches, sear the cornstarch-coated beef strips in a single layer for 1–2 minutes per side until browned and crisp, then transfer to a plate. 8 min
6. Timing-sensitive step. Reduce heat to medium-high, add the remaining 1 tablespoon vegetable oil, then cook the garlic, ginger, and white parts of the green onions for 1 minute until fragrant. 2 min
7. Pour in the soy sauce mixture and bring to a boil, stirring, then simmer for 3–4 minutes until the sauce thickens enough to coat a spoon. 4 min
8. Timing-sensitive step. Return the seared beef to the wok and toss to coat in the sauce, cooking for 1 minute until everything is glazed and heated through. 2 min
9. Plate the Mongolian beef and scatter the green parts of the green onions and 1 teaspoon toasted sesame seeds (optional) over the top. 2 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice under cold water, swirling, until the water runs clear. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. 15 min
4. Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork. 5 min

Stir-Fried Broccoli with Garlicside

1. Cut 1 pound broccoli into bite-sized florets and mince 2 garlic cloves. 5 min
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. 2 min
3. Timing-sensitive step. Add the broccoli florets and stir-fry for 2 minutes until bright green and beginning to char at the edges. 2 min
4. Timing-sensitive step. Add the minced garlic and ¼ teaspoon kosher salt and stir-fry for 30 seconds until fragrant.
5. Pour in 2 tablespoons water, cover immediately, and steam for 2 minutes until the broccoli is just tender. 2 min
6. Remove the lid, drizzle in 1 tablespoon low-sodium soy sauce and 1 teaspoon sesame oil, and toss to coat before serving.