Mongolian Beef

  My BFF is always a great source of inspiration for me when it comes to cooking.  As a mommy of four, she doesn't always find it economical to eat out.  But being the amazing provider that she is, she splurges on her family by bringing those flavors home.  Case in point...this Mongolian Beef recipe.  One of their favorite restaurants happens to be a Asian style habachi grill.  After researching different recipes online, she was able to come up with one that matched their taste bud's desires with perfection.

I made this recipe for my family yesterday.  Its very simple and exceptionally tasty.  It passed the taste test challenge for all six of us.  (Yes, even my two year old devoured the broccoli.  And the baby...well...she gave it a thumbs up because it didn't give her a belly ache from nursing after I ate it.)

Ingredients...

3 Tablespoons cornstarch, divided
1/2 cup water plus
2 Tablespoons water divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided  (I used Olive Oil for the nutritional value.)
4 cups broccoli florets   (I had two fresh in the fridge but used frozen for the remainder.
                                        The frozen were slightly less crisp but tasted just as good.)
1 small onion cut into wedges
1/2 cup soy sauce
2 Tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice (I used brown because of the nutritional value.)

Directions...

Prep Time: 15 minsTotal Time: 25 mins
1.  In a bowl combine 2 Tablespoons cornstarch, 2 Tablespoons water and garlic powder until smooth.

2.  Add beef and toss.

3.  In a large skillet or wok over medium high heat, stir-fry beef in 1 Tablespoon oil until beef reaches desired doneness; remove and keep warm.


4.  Stir-fry broccoli and onion in remainin oil for 4-5 minutes.

5.  Return beef to pan.

6.  Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7.  Cook for 2 minutes.

8.  Serve over rice.

UPDATE:  My sister and I were discussing this recipe the other day.  She mentioned exchanging the beef with chicken.  I think that is a wonderful idea.  You might consider trying it both ways to see which one you prefer.





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