Mongolian Beef and Broccoli

This recipe comes from Confessions of a Homeschooler. The original recipe called for onions and was changed to broccoli. I changed the meat/broccoli ratio. We like less meat and more vegetables. I also added the onion as optional because it does give some variety to the dish if added, but it is not necessary. This dish is a little complicated at first, but as you learn how to make it, it becomes easier. I find it easier to have the meat cut and the broccoli cooked (in the microwave) in advance. photo from Confessions of a Homeschooler

2 tbsp Vegetable oil
1 tsp Ginger, minced
2 tbsp Garlic, chopped
1/2 cup Soy sauce
1 cup Dark brown sugar
1/2 cup Vegetable oil
1 lb Flank steak or sirloin sliced thinly
1/4 cup Cornstarch
4 cups Broccoli florets, steamed
3 Green onions sliced (optional)

Heat 2 tbsp vegetable oil in skillet over medium high heat until hot. Add ginger and garlic and let sizzle for 30 seconds, then add soy sauce. Gradually add the brown sugar and let it dissolve while stirring. Let the sauce come to a boil, then simmer for 2-3 minutes. Remove from heat and set aside.
Cut the flank steak into thin strips against the grain. Place meat and corn starch in a bag and shake to coat the meat. Let meat sit for 10 minutes, so the cornstarch sticks to the meat.
Put 1/2 c. vegetable oil in a wok/ skillet and heat on medium-high until hot. Add the meat to the wok and brown for about 4-5 minutes. Remove the meat from the pan with a slotted spoon and place on paper towels to drain.
Clean the pan out and return meat to pan and cook on high for about 2 more minutes. Add the sauce to the pan and cook for another minute. Add the green onions and/or broccoli and cook for 1 minute longer.
Remove from heat and serve with rice.

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