Tender steak strips and bright, cheerful broccoli – yum…. Mongolian Beef and Broccoli is quick to make, too!
Measure out 2/3 cup water and 2/3 cup Soy Sauce.
Set that aside, and cut up a head of broccoli – removing the woody stem, and separating the florets.
Take a flank steak and cut it into 1/4 inch strips across the grain of the meat.
If your steak is very moist, blot it dry with some paper towels. Then toss it in a bowl with 3 Tablespoons Corn Starch
Set it aside for now.
Mince up 4 cloves of Garlic, and grate 1 teaspoon of fresh Ginger.
Now that the prep work is done, time to start cooking!
Heat 1 tablespoon olive oil in a large skillet over medium heat. Then sauté the garlic and ginger for just a minute.
After a minute, pour in your water and soy sauce.
Add in 1/4 cup Brown Sugar
and 1/4 teaspoon Red Pepper Flakes
Bring it to a simmer and cook for about 2 minutes. Then pour it into a bowl and set it aside. Wipe your skillet out with a paper towel and then heat another Tablespoon or so of olive oil in the skillet over medium-high heat.
Cook your meat in the skillet until it is browned and nearly all the way cooked.
Add in your broccoli and the sauce and reduce the heat to low.
Stir it together and put a lid on the skillet. Let this cook together for just about 2 minutes, until the broccoli is steamed to just tender. Broccoli cooks very fast, so don’t over-cook it!
Finally, serve on cooked rice topped with some sliced scallions. Enjoy!
