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Mongolian Beef and Broccoli Recipe


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     Mongolian Beef and Broccoli

Category   Entrees - Maindishes
Sub Category   None

2 lbs beef tenderloin, thinly sliced
1/4 cup water (marinade)
1 Tablespoon soy sauce (marinade)
1 Tablespoon Shaoxing (Chinese) wine (marinade)
1 Tablespoon cornstarch (marinade)
1/2 cup soy sauce (sauce)
2/3 cup water (sauce)
1/3 cup brown sugar (sauce)
2 Tablespoons hoisin sauce (sauce)
1 Tablespoon oyster sauce (sauce)
1 Tablespoon ground white pepper (sauce)
1/4 cup oil (stir fry)
1 teaspoon sesame oil (stir fry)
8 cloves, or 4 tablespoons, minced garlic (stir fry)
1/2 Tablespoon minced ginger (stir fry)
1 broccoli, cut into florets (stir fry)
4 green onions, thinly sliced (stir fry)
corn starch, mixed with 2 Tablespoons water (stir fry)

Whisk together marinade ingredients until well combined. Marinate the beef slices for 30 minutes to an hour. While the beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare teh vegetables.
Heat a wok over medium heat with 1/4 cup oil. When the oil is hot, stir fry the marinated beef in batches (do not crowd the wok) until they are just crisp on teh edges (about 2 minutes). Do not have the oil on high heat or it will spit and spatter all over. Remove the meat, leaving as much oil as possible in the wok, and set aside.
Heat the sesame oil in the wok with any remaining oil, and stir fry the garlic and ginger until fragrant. Add the broccoli and stir fry until they are vibrant in color and just tender.
Add the beef and prepared sauce to the wok. Simmer until the beef slices are cooked through (about 2 minutes). Add the corn starch mixture and sliced green onions. Cook for a minute or two until the sauce thickens, while stirring quickly. Garnish with extra green onion slices and serve immediately over rice or steamed vegetables.

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