Cooking Instructions
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Step 1
Toss your
Flank Steak (455 g)
in
Oil (5 mL)
and
Potato Starch (4 g)
. Place in a bowl or plastic ziplock bag and marinate in the fridge for 10 minutes or up to 1 hour.
Step 2
In a small sauce pan, add your
Avocado Oil (15 mL)
,
Dried Minced Garlic (3 g)
, and
Fresh Ginger (as needed)
. Stir fry until fragrant. If you are following spicy version, add 1 sliced thai red pepper while frying.
Step 3
Whisk together your
Tamari Soy Sauce (60 mL)
,
Beef Broth (80 mL)
, and
Coconut Sugar (55 g)
. Add to sauce pan. Bring to a boil then reduce and simmer on low until thickened. Around 10 minutes or so.
Step 4
Heat a large skillet pan with
Oil (80 mL)
. Lightly coat beef strips in extra
Potato Starch (50 g)
, then place in pan to fry or sear. Fry in oil for about 1 minute each side. Reduce heat then drain oil from the pan or use a slotted spoon to drain.
Step 5
Add your Mongolian beef sauce and cook with meat 1 minute. Coating the beef evenly. Then set aside while you make the broccoli rice.
Step 6
Cut your
Broccoli (1 head)
head into 3 to 4 parts. Place each into blender or food processor until all is "riced" texture.
Step 7
Place in a large microwave-safe bowl. Add 1 tablespoon broth or water and season with salt or pepper. Then, cover and lightly steam in microwave for 45 seconds to 1 minute.
Step 8
Add 1/2 cup or more broccoli rice to bowls. Then place beef and sauce on top.Top with the
Scallions (1 bunch)
and
Crushed Red Pepper Flakes (2 g)
! Add the
Sesame Seeds (to taste)
and
Fresh Cilantro Leaves (to taste)
to garnish each bowl.
