Thursday, March 1, 2012

Mongolian Beef with Broccoli

mongolian beef with added steamed broccoli and brown rice is my go-to dish at one of my favorite asian restaurants - pei wei. the sauce is rich and the perfect mix of sweet and spicy and the brown rice is the perfect vehicle to soak up every last bit of said decadent sauce.

i have tried to re-create mongolian beef with little success at home. i had all but given up hope until pinterest came along. this is my third recipe i tried and it is the closest one yet. it may not be enough to end my quest for the perfect mongolian beef all together but it's close enough to hold me over for now. plus, it probably has half the sodium and significantly less fat because i didn't fry the beef.

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Mongolian Beef with Broccoli 
makes 4 servings 
adapted from

3/4 lb flank steak
1/4 cup low sodium soy sauce
1 tsp sesame oil
2 tsp vegetable oil, divided
1 tsp ginger, grated or minced
4 tsp garlic, minced
1/2 cup tamari (or low sodium soy sauce)
4 tbs water
2 tbs rice wine vinegar
2 tbs dry sherry
1/4 cup brown sugar
1/2 tsp red pepper flakes
1 tbs corn starch
1 bunch scallions, chopped into 1" pieces
3 cups broccoli florets, fresh or frozen

3 cups cooked brown rice

thinly slice flank steak (i pop mine into the freezer 10-15 minutes before - it makes it easier to slice) and place in bowl with 1/4 cup soy sauce. toss well to cover and set aside.

in a small sauce pan, heat 1 tsp vegetable oil over medium heat. once hot, add ginger and garlic and saute for 1 minutes, until fragrant. add tamari, water, vinegar, sherry, brown sugar, and red pepper flakes. whisk to combine and bring to a boil. reduce heat to medium low and simmer for 2-3 minutes. remove from heat and set aside.

heat wok or large skillet over medium-high heat. add 1 tsp vegetable oil and once hot, add sliced flank steak in batches. sear quickly on both sides and set aside. add sesame oil and broccoli. toss to combine and cook 1-2 minutes. add scallions and cook an additional minute. add beef back into wok and whisk corn starch into cooled sauce. add sauce to wok and toss well to combine.

continue to cook until sauce has thickened. serve over brown rice.

1 comment:

  1. That looks so yummy! You should do a cooking video for Thursday latelies!


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