Mongolian Beef & Brocolli

Surprisingly, our 2.5 year old LOVED the beef and brocolli dish we picked up on our roadtrip back from Bend. It may have been the story I was telling about the 3 nears eating it on a train to get him to be interested, but we all loved it! And craving it since. So here goes…

Thin slices of beef are flash fried and coated in a sweet soy sauce, ginger, and garlic sauce.

Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

Ingredients  

• 2 teaspoons + 2 tablespoons oil vegetable oil

• ½ teaspoon ginger minced

• 4 cloves garlic finely minced

• ½ cup low sodium soy sauce

• ¼ cup water

• ½ cup packed coconut sugar

• 1 pound flank steak (or your favorite cut of beef thinly sliced)

• ⅓ cup cornstarch

• 2 green onions sliced

• optional: ¼ teaspoon of red pepper flakes.

Instructions 

• Note: For easier cutting, place the beef in the freezer for about 20 minutes before slicing.

• Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.

• In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.

• Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.

• Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.

• Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.

• Remove from heat and stir in green onions. Serve over rice.