Mongolian Beef Served With Rice And Broccoli

We don’t eat a ton of beef, but when we do we like to mix things up. So here is to some Mongolian Beef!

Mongolian Beef

1 pound of flank steak
1/4 cup cornstarch
Olive oil, for sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar
2 large green onions, sliced on the diagonal into one-inch lengths

1. Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.
2. Heat 2 teaspoons oil over medium-low heat in a  large frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.
3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.
4. Add oil to the same pan and heat over medium heat until the oil shimmers. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides.
5. Add the sauce and green onions to the meat. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.
6. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

This is a great meat recipe to go along with quinoa fried rice as well. We often cook quino fried rice with it. However, I often cook this same recipe but with chicken. Just cut the chick in cubes. I use 2 or 3 large chicken breasts. Love having an Asian dish at home!

Are you a fan of at home “take out” type meals?

Until Next Time- Truly Love,

Cassie