Mongolian Beef and Broccoli
This has a subtle kick to it. Not enough you can’t enjoy your food, just enough to give it that extra flare to the flavor without burning off your taste buds in the process. Enjoy the beef and broccoli over a steaming bowl of rice.
- 1 pound steak, cut into 1/4 inch thick strips
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1tsp Crushed Red Peppers
- 1 inch ginger, peeled and diced or 1 tsp Ground Ginger
- 1 bundle of broccoli, cut into small pieces
- 5 green onions, sliced
- 2 tablespoons Corn Starch
- 1 tablespoon Olive Oil
For the sauce:
- Combine beef in a large bowl with corn starch. Set aside.
- Prepare white rice per instructions or start rice in rice cooker.
- Add a ½ cup of water to a small pot, add broccoli. Steam until the broccoli is tender. Add to beef bowl.
- Combine all of the sauce ingredients, soy sauce, sugar and corn starch, in a small pot and whisk well. Bring to a simmer, then reduce heat to low while you work on the next steps, stir occasionally to keep sugar from burning.
- Heat olive oil in a skillet over medium heat. Add jalapeño, red pepper flakes and ginger to the pan. Cook until the ginger becomes aromatic, about 2-3 minutes.
- Add garlic, broccoli and beef to the pan. Cook until the beef browns, about 1 minute per side, stirring frequently.
- Pour the sauce from the saucepot into the pan with the beef. Mix well so that everything is coated with the sticky sauce. Let simmer for a minute to allow the broccoli and meat to take on sauce flavors.
- Remove the pan from heat and stir in green onions. Serve over cooked white rice.
My Rice Cooker/ Steamer came with a detachable steamer. So as I’m steaming the rice, at the last 15 minutes left for the rice I will add in the broccoli so it steams along with the rice. That way I’m not dirtying another dish!