EASY Healthier Mongolian Beef and Broccoli in HexClad Hybrid Wok

In a small bowl, add 1/4 cup water.

Add 1 teaspoon tamari soy sauce to the bowl.

Add 1 tablespoon cornstarch to the bowl.

Add 1/2 teaspoon baking soda to the bowl and stir.

Set the marinade aside.

Cut the flank steak into thirds along the grain, then slice diagonally against the grain into 1/4 inch thick pieces.

Season the meat with coarse sea salt and black pepper on both sides.

Mix the meat with the marinade by hand to coat it.

In another bowl, mix together 1/2 cup water, 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, 1/2 teaspoon salt, 3 cloves minced garlic, and a dash of pepper.

Add 1 tablespoon cornstarch to the sauce mixture and stir with a fork.

Prepare 3 cups of broccoli florets and slice 1/2 white onion into long strips.

Heat a HexClad wok and add 3 cups of water and 1 teaspoon salt, then cover to boil.

Once boiling, add the broccoli and stir with tongs, boiling for about 3 minutes.

Scoop the broccoli out into a bowl and pour out the water from the wok, drying it with a towel.

Blot the meat with paper towels to remove excess moisture.

Add 2 tablespoons light olive oil to the wok and heat to medium-high.

Add the meat to the wok, cooking until browned on both sides, about 1-2 minutes per side, then remove to a bowl.

Add 1 tablespoon light olive oil to the wok if needed, then add the onions and a pinch of salt, sautéing for 2-3 minutes until softened.

Pour the sauce into the wok with the onions and let it simmer until thickened, stirring occasionally.

Once the sauce reaches desired thickness, add the meat back into the wok and stir to coat.

Add the blanched broccoli on top and give a quick stir to coat in the sauce.

Equipment Needed

Dietary

Allergens