Chinese Takeout Beef With Broccoli

 

Ingredients:

1 to 1.25 pounds flank steak, sliced into thin strips, no more than 1/4-inch thick ( I cut up London broil that was on sale- note the London Broil was cheaper then Chicken Breast this week!)

 1/4 cup cornstarch

 3 tablespoons olive oil, divided

 2 tablespoons sesame oil, divided

 4 cloves garlic, pressed or finely minced

 1 to 2 teaspoons ginger, or to taste (fresh or dried is okay, use less dried than you would fresh)

 1/2 cup low-sodium soy sauce

 1/2 cup water

 3/4 cup dark brown sugar, packed (light may be substituted)

 4 to 6 cups broccoli florets (dependent on preference for broccoli)

 2 to 3 green onions, sliced into 1/4-inch long segments ( forgot them)

 red pepper flakes, optional and to taste ( didn't use)

 sesame seeds, optional for garnishing

Directions:

To a large plastic bag that seals well, add the steak, cornstarch, seal, and toss to coat. I coasted the beef a little bit at a time. Set aside while preparing the sauce.

To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.

Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.

To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.

Add the broccoli.

Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.

I always make extra sauce. It's not a great photo but Gabe really liked this recipe so I wanted to make sure I added it.

Crock Pot Mongolian Beef

 Ingredients:

1 1/2 to 2 pounds London Broil cut into strips 

1/4 cup cornstarch

1 medium red onion sliced thinly

3 to 4 large carrots sliced thinly

1/2 teaspoon ginger minced

2 cloves garlic minced

3/4 cup soy sauce

1/2 cup water

1/4 cup dry vermouth

3/4 cup brown sugar

1/4 teaspoon black pepper

Directions:

1.  Add cornstarch to a large plastic bag that has a zipper. Add the strips of beef, zip the bag closed and shake until all the beef is fully coated. 

2. Mix the remaining ingredients to the crock pot.

3. Place beef from the bag, now coated with cornstarch on top of the onion and carrot mixture.

4. Cook in low for 6 to 8 hours.

I made THIS recipe awhile back. Gabe and I both loved it.

Winn Dixie had london broil on sale and I wasn't sure if the beef would be tender ( I can't stand chewy) meat. Putting it in the crockpot made this recipe delicious!

Easy and a make again.

Mongolian Beef

This recipe is from Jo & Sue.



This summer a local grocery store had london broil at a fantastic price. Time to make Mongolian Beef!

It's delicious! Gabe and I could not get enough of it, have to make it again.





Ingredients:

Sauce

1 Tbsp vegetable oil
1 Tbsp sesame oil
1 cup soy sauce
1 cup brown sugar
5 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp Five Spice Powder
1 cup water

Beef

2 lbs steak (I used a London Broil), sliced into 1 inch pieces
1/2 cup cornstarch
1/2 cup vegetable oil

Garnish

3 green onions, diced

Directions:

Prepare sauce - In a small saucepan combine all of the sauce ingredients. Cook and stir over medium heat until sauce thickens and is reduced - about 20 minutes or so. Set aside. 


Toss the beef with cornstarch in a large bowl or add to a large plastic bag to cover the beef.

In a large, non-stick skillet, heat the vegetable oil. When it is hot, add in the beef and cook until well browned. 

If all of the beef does not fit in the pan you can cook in batches.

Pour the sauce over the beef and stir so all the beef is coated. Simmer for 5- 10 minutes stirring constantly.

Remove from heat and serve, garnished with the green onions.

Serve over rice

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