Mongolian Beef and Broccoli
Recipe type: Entree
Cuisine: Asian
A copycat version of P.F. Chang's Mongolian Beef
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • 2 teaspoons vegetable oil
  • 1 tablespoon garlic, minced
  • 2 Tablespoon corn starch, dissolved in ¼ cup cool water
  • 2 large green onions, chopped
  • 1 package Gardein Sizzling Szechuan Beefless Strips (sauce packet removed)
  • 1 pound broccoli crowns
  1. Cook the Beefless Strips according to package instructions.
  2. To make the sauce, heat vegetable oil and saute garlic in a small pan for 60 seconds over medium heat.
  3. Add soy sauce, water, and brown sugar and stir to combine fully. Bring to a boil and reduce heat to medium low. Allow to reduce for 2-3 minutes, then turn off the heat and stir in the corn starch to thicken.
  4. Steam broccoli crowns for 8-9 minutes until just tender.
  5. When Beefless Strips are cooked, toss them in sauce, and and pour the remainder over the broccoli, tossing to coat.
  6. Plate broccoli topped with Beefless Strips, a add a handful of chopped green onion just before serving.
For a beef version of this dish, you will need 1 lb flank steak (thinly sliced), about ¼ cup cornstarch in a zipper bag, and vegetable oil to fry it in.

Add the steak slices to the bag and shake to fully coat. Allow to remain in the corn starch until you are ready to fry them. Fry for a couple of minutes until brown, stirring to cook evenly. Drain on paper towels.
Recipe by My Earth Garden at