Orange Tree Lane

Mongolian Beef & Broccoli

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Mongolian Beef & Broccoli

Carne asada or a thicker cut of steak is cut into thin strips and combined with a generous portion of broccoli florets and delicious sauce. Saute cooking is easiest if all of the prep work is done first. A small jar of chili paste, the secret ingredient, can be found in the Asian food section of the grocery store. Broccoli is a great supplier of Vitamin K, while the meat gives us protein for building and repairing muscle.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Red Meat
Ingredients Method

Ingredients
  

  • 1 1/2 cup(s) whole grain rice dry
  • 1 tsp powdered ginger or 1 Tbsp. fresh diced
  • 1/2 cup(s) soy sauce
  • 1/3 cup(s) honey
  • 1/2 cup(s) water
  • 1-2 tsp chili paste
  • 1 1/2 lb(s) carne asada sliced 1/2′ wide strips, or thicker steak 1/4″ thick strips
  • 1 tbsp corn starch
  • 3 garlic clove(s) crushed
  • 3 green onion cut in half length wise, 1″ pieces
  • 1 1/2 lb(s) broccoli cut florets from stem

Method
 

  1. Prep Work: Cut meat. (Slice while partially frozen for greatest ease.) Combine ginger, soy sauce, honey, and water for sauce. Chop onions. Make rice.
  2. Cook rice according to package directions. Cut meat and toss with corn starch to cover lightly.
  3. Combine ginger, soy sauce, honey, water and paste in small bowl. Set aside.
  4. Heat 1-2 Tbsp. olive oil in skillet or wok medium-high heat. Saute half of beef strips for 3 min., or until just cooked through. Set meat in serving dish and repeat.
  5. Add garlic to hot skillet and saute for 30 seconds; then add sauce mixture from bowl. Scrape bottom of skillet and simmer until just begins to thicken; then add onions and broccoli florets.
  6. Saute until broccoli turns bright green and begins to soften. Return meat to pan until all is heated through. Return to serving dish, or ladle over rice on plates. (contributed by OTL member Honey)

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