Flank steak was on sale this week at the market and I picked some up and figured I’d think of something to make with it later on in the week. I got to thinking about the Mongolian tofu that I’ve made for us several times in the past and decided I could substitute the beef for the tofu.
I actually ended up looking up a new recipe that included beef to see how it should be cooked. The beef in this recipe is sliced thin, coated in cornstarch, and then sauteed in oil. The sauce is then poured over top of it and thickens because of the cornstarch. I added in the broccoli for some color and really cut back on the sugar.
The beef was very flavorful. This is a great sauce that gets thick and really coats both the beef and the broccoli. It is a little bit sweet, a little bit spicy, and just very good. We enjoyed the Mongolian beef over top of jasmine rice which is sticky and took on the flavor of the sauce as well. I think I enjoyed the beef more then I enjoy the tofu version.
Mongolian Beef and Broccoli (adapted from Pink Bites)
1 lb. flank steak, thinly sliced
1/4 c. cornstrach
2 T. canola oil
1 t. grated fresh ginger
1 T. chopped garlic
1/2 c. water
1/2 c. soy sauce
3 T. brown sugar
1 t. sriracha sauce
1/2 t. red pepper flakes
2 c. broccoli florets
1. Slice the flank steak into thin slices and cover with the corn starch. Shake off excess corn starch and set aside.
2. Heat half the oil in a large skillet over medium high heat. Saute the ginger and garlic for one minute or until fragrant. Add in the soy sauce, water, brown sugar, sriracha, and red pepper flakes. Cook for 2-3 minutes and then remove to a bowl.
3. Heat the remaining oil in the skillet. Add the beef and cook on each side for 1-2 minutes. Add in the broccoli and stir fry for 3-4 minutes. Stir in the sauce and cook until thickened. Serve over rice.