1-First Step: Marinate the Beef: Whisk together the marinade ingredients: 2 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon Shaoxing Chinese wine, and 2 tablespoons cornstarch. Add the 2 lbs of thinly sliced beef tenderloin and let it marinate for 30 minutes to 1 hour. For more on tenderizing beef, check out our tips on healthy baking additions that complement protein-rich dishes like this one.

2-Second Step: Prepare the Sauce: In a separate bowl, combine the sauce ingredients: 1/2 cup low sodium soy sauce, 2/3 cup water, 1/3 cup brown sugar or coconut sugar, 2 tablespoons hoisin sauce (if using), 1 tablespoon oyster sauce, and 3/4 tablespoon ground white pepper or 1-2 teaspoons red chili powder. Set this aside for later to let the flavors blend.

3-Third Step: Cook the Beef: Heat 1/4 cup oil in a wok over medium heat. Stir-fry the marinated beef in batches until the edges are crisp, about 2 minutes, then remove and set aside. This step is key for that crispy texture without deep frying, keeping the dish light and easy.

4-Fourth Step: Stir-Fry the Aromatics and Vegetables: In the same wok, stir-fry 8 cloves of garlic (or 4 tablespoons minced) and 1/2 tablespoon minced ginger with 1 teaspoon sesame oil until fragrant. Add 1 head of broccoli florets and stir-fry until they turn bright green and slightly tender, about 2 to 3 minutes.

5-Fifth Step: Combine and Simmer: Return the beef to the wok, pour in the prepared sauce, and simmer for about 2 minutes. Then, add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and the 4 green onion stems, stirring constantly for 1 minute until the sauce thickens.

6-Sixth Step: Serve and Enjoy: Garnish with extra green onions and serve immediately over rice or steamed vegetables. This easy guide from our dessert recipes shows how simple flavors can enhance meals, similar to this stir-fry. The total cook time is around 36 minutes, making it a perfect quick Mongolian beef and broccoli meal.