Mongolian Beef and Broccoli

Sauce ingredients

1 teaspoon sesame oil

1 tablespoon grapeseed or other neutral tasting oil

2 -4 cloves garlic, minced

1 teaspoon fresh ginger, minced

½ cup soy sauce

1/3 cup dark brown sugar

½ cup water

Stir fry Ingredients

2 tablespoons grapeseed oil, divided

1 Lb. flank steak cut thin across the grain

1/3 cup cornstarch

3 cups broccoli florets

5 green onions, thinly sliced (whites and some of the greens)

1 tablespoon toasted sesame seeds

Sauce Directions

Heat oil garlic and ginger in a saucepan over medium high heat, stirring frequently to prevent burning.  Cook until oil is warm and fragrant (1 to 2 minutes). Add soy sauce, brown sugar, and water and bring to a boil – boil a few minutes stirring frequently until sauce thickens slightly. Turn heat to low. 

Stir Fry Directions

Heat 1 tablespoon oil in cast iron skillet over medium high heat. While the skillet is heating, dredge the beef in cornstarch- shaking the excess off.  When the skillet is hot, and the oil shimmering, begin cooking beef in small batches. Cook 1 to 2 minutes on each side and then place beef strips in the sauce to finish. Repeat with more oil (as necessary) until the beef is all cooked.

Gently wipe out the skillet (it is fine if there are some bits left) and add broccoli.  Cook over medium heat 2 to 3 minutes, stirring frequently. Add to the sauce.  Stir in green onions, saving some back for garnish.  If sauce is too thick, add more water.  Serve over rice, garnished with green onions and sesame seeds.