Mongolian Beef

and Broccoli

Served with Jasmine Rice

Yield: 6 servings

Ingredients

2 lbs flank Steal (options: been tenderloin), thinly sliced

Marinade:

2 tablespoons of water

1 tablespoon soy sauce

1 tablespoon Shaoxing (Chinese) wine

Note: you can also use instead of the Chinese wine, Rice Wine Vinegar, or Apple Cider 

vinegar

2 tablespoons cornstarch

Method:

-Whisk marinade ingredients together until combined. Put the sliced beef in a large zip lock bag, pour the marinade over he beef, and marinate the beef for 30 minutes to an hour ( the longer the better, the more tender the beef.) Set aside-

-While beef is marinading  prepare the sauce

Sauce:

1/2 cup low sodium soy sauce

2/3 cup water

1/3 cup brown sugar

2 Tablespoons Hoisin Sauce

1 Tablespoon Oyster Sauce

3/4 tablespoon of Ground White Pepper   (or 1-2 teaspoons red chili pepper)

Method:

-Whisk together all the sauce ingredients, cover and set aside.

Stir Fry:

1/4 cup oil (vegetable or canola)

1 teaspoon sesame oil

8 cloves (or 4 tablespoons) minced garlic

1 1/2 teaspoons of minced fresh ginger

1 large bunch of Broccoli, cut into florets

4 green onion (scallion)  green stems, thinly sliced

1 tablespoon of cornstarch, mixed with 2 tablespoon of water

Stir Fry Method:

-Heat up a wok (or large deep sided sauce pan) with the 1/4 cup of oil. When hot, stir-fry the marinated beef in batches of four (don't crowd the pan) 

(Be careful to regulate the heat- stir fry  over medium high- the oil will spit and spatter)

-Remove the beef, and set aside, leaving any remaining oil in the pan. Add the Sesame oil.

-Saute the garlic and ginger until fragrant ( be careful note to burn them)

-Add the broccoli, and stir fry until tender (about two minutes)

-Add  back the beef with the prepared sauce, and simmer until the beef slices are cooked through (about 2 minutes); add the green onions and the cornstarch mixture; and cook for a minute or so until the sauce thickens, stirring quickly.

-Serve immediately over rice. Garnish with some more green onion.

Enjoy, Chef Ed