This is one of those rare meals that everyone in the family loved (spaghetti and meatballs being the other). We typically have at least one child who doesn’t like something on any given night.
I only cook one meal, you know, but I do often skip sauces, separate ingredients, add cheese, or leave something out for the kiddos. Not tonight! It was glorious. Even though it made a huge mess on my stovetop (a wok would work much better than my nonstick skillet, but I don’t have one), it was worth it!
Mongolian Beef with Broccoli
1 teaspoon canola oil
1 teaspoon grated ginger
3-4 cloves garlic, chopped
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1 pound flank steak
1/4 cup cornstarch
1/2 cup canola oil for frying
1 large head broccoli, cut into florets
salt and pepper
Sriracha sauce for serving
Cut the flank steak against the grain about 1/2 inch thick (or thinner if you can). Salt and pepper the beef, then sprinkle the cornstarch over the meat to coat it. Set the meat aside.
Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the garlic and ginger and cook for a few seconds. Add the soy sauce, water, and brown sugar. Stir until the brown sugar dissolves (about one minute).
Remove the sauce from the pan and wipe it out with a dry towel. Turn the heat up on the pan and add the 1/2 cup of oil. Add the beef in a single layer, stirring until it’s all browned, about 2 minutes. Remove the beef from the pan with a slotted spoon and onto paper towels.
Add the broccoli to the oil and saute for a couple of minutes. Remove the broccoli, drain the oil, and add the beef back to the dry pan. Cook the beef on high until it’s very brown on the edges, about a minute. Add the sauce to the pan with the beef and cook until the sauce thickens to a desired consistency. Add the broccoli. Serve with rice and Sriracha sauce.
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