Restaurant Style Mongolian Beef & Broccoli
Servings: 4
Ingredients
- ⅔ c water
- ⅔ c soy sauce
- 1 head of broccoli stem removed and florets separated
- 4 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 ½ lb flank steak
- 3 Tb corn starch
- 2 Tb olive oil
- ¼ c brown sugar
- ¼ teaspoon red pepper flakes
- 2 scallions sliced
For Serving
- cooked rice
Instructions
- Begin cooking your rice.
- Prepare your broccoli and set aside.
- Combine water and soy sauce. Set aside.
- Prepare broccoli, garlic, and ginger.
- Slice the flank steak into 1/4 inch strips, cutting across the grain of the meat. If the steak is moist, pat it dry with a paper towel.
- Toss the steak strips in a bowl with the corn starch, coating the meat.
- In a skillet or wok, heat 1 Tb of the olive oil over medium heat. Sauté garlic and ginger for about a minute.
- Add in the water & soy sauce mixture, brown sugar, and red pepper flakes.
- Bring it to a simmer and let it cook together about 2 minutes. Pour the sauce into a dish and set aside.
- Wipe the skillet out with a paper towel and heat the remaining olive oil over medium high heat.
- Cook the meat until it is browned and cooked nearly all the way through.
- Pour in the sauce and add the broccoli, stir it together. Reduce the heat to low and cover the skillet with a lid.
- Cook for about 2 minutes, steaming the broccoli.
- Serve this on cooked rice topped with the sliced scallions.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/mongolian-beef-broccoli/Nutrition
Serving: 1c | Calories: 250kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 2371mg | Fiber: 1g | Sugar: 11g
