‘Mongolian’ Beef with Vegetables

‘Mongolian’ Beef with Vegetables

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, heat oil over medium heat. Sauté garlic and ginger until just fragrant – about a minute or two – but don’t let it brown. Slowly add in Soy sauce, vinegar, water and brown sugar. Let it gently boil for about 5-7 minutes till slightly thickened. Add in Red Pepper Flakes. Let it simmer on very low.

Step 2

If not already done, prep vegetables and beef and place in separate bowls

Step 3

In a large sauté pan, heat oil and sauté vegetables starting with the carrots. Add in the onion and red pepper, add salt and pepper and cook till just soften and still has a crisp. Remove.

Step 4

In the same sauté pan, add in chopped broccoli, add salt and pepper and cook till just tender but still crisp. Remove and keep vegetables warm.

Step 5

In the bowl with the beef, add cornstarch and combine until all beef is coated.

Step 6

In the same sauté pan as the vegetables, heat oil on medium to high heat, and add the sliced beef. Sear and cook the meat for about 5-10 minutes till done. The beef does not have to be entirely cooked all the way through as it will continue to cook when combined with the sauce and vegetables.

Step 7

In the sauté pan with the beef, add in the sauce and cook till bubbly and sauce is thickened a little more. Add in the vegetables and mix in with the sauce, if desired.

Step 8

I think the beef and vegetables is best served over white or Jasmine rice.

Step 9

Serve the beef and vegetables over white rice and topped with green onions.

Step 10

Enjoy.