I’m always on the lookout for simple, non-time consuming recipes to make for dinner. Even more favorable, ones that don’t require me to buy all of the ingredients from week to week. I do a happy dance when I’ve mastered a recipe and some of the ingredients are ones I keep in stock anyways.
When it came to mongolian beef, I combined recipes and omitted ingredients until I created my own recipe that was delicious and fit “us”. Here is my version of mongolian beef with broccoli.
Mongolian Beef With Broccoli
Cut flank steak into long thin strips. Season with a few dashes of Adobo seasoning and salt to taste.
Cut broccoli into desired size pieces.
Heat vegetable oil in a frying pan over medium heat. Add minced garlic. Once boiling add flank steak.
Cook the flank steak until it is brown. Add broccoli pieces while steak is slightly pink or brown, and cook for 3-5 minutes.
In a bowl combine the beef broth, soy sauce, brown sugar, and cornstarch. To avoid clumping of the cornstarch, I prefer adding the cornstarch last and immediately following Step 6.
Pour your mixture into the frying pan over medium low heat and bring to a boil. Cook for at least 5 additional minutes.
Serve with sticky white rice. I cook my rice using a rice cooker.