Mongolian Beef And Broccoli

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	36%	36%
sweetener	13%	11%
thickener	3%	2%
aromatics	69%	2%
vegetables and beans	66%	80%
fat	6%	3%

Where it stands out

• #4 of 37 for sauce cling

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 lbs beef tenderloin (thinly sliced)
30 g	2 tablespoons water
16 g	1 tablespoon soy sauce
	1 tablespoon Shaoxing (Chinese wine)
16 g	2 tablespoons cornstarch (corn flour)
128 g	1/2 cup low sodium soy sauce (See notes)
158 g	2/3 cup water
71 g	1/3 cup brown sugar (or coconut sugar)
34 g	2 tablespoons hoisin sauce (optional but adds incredible flavour)
17 g	1 tablespoon oyster sauce
6 g	3/4 tablespoon ground white pepper (or 1-2 teaspoons red chili powder)
54 g	1/4 cup oil
4 g	1 teaspoon sesame oil
24 g	8 cloves garlic (or 4 tablespoons, minced)
3 g	1/2 tablespoon ginger (minced)
600 g	1 broccoli (cut into florets)
600 g	4 green onion (scallion stems, thinly sliced)
8 g	1 tablespoon cornstarch (corn flour mixed with 2 tablespoons water)

Method: 6 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe was amazing and in my opinion the hoisin is an absolute must. It’s an incredible addition to the flavor! I did have a question about the velveting/marinade though. I halved the recipe and used pre sliced very thin “philly steak” from a local farm. ” — a cook, 5.0★

“Absolutely the most delicious recipe for Mongolian Beef. I make this often. I follow the recipe to the letter. I always use beef tenderloin (two filet mignon) cut into strips, wine vinegar, and white pepper. These are the recommended substitutes listed above” — a cook, 5.0★