Flank Steak (1 lb)
Oil (1 tsp)
Potato Starch (1 tsp)
. Place in a bowl or plastic ziplock bag and marinate in the fridge for 10 minutes or up to 1 hour.
In a small sauce pan, add your
Avocado Oil (1 Tbsp)
Dried Minced Garlic (1 tsp)
Fresh Ginger (1/2 tsp)
. Stir fry until fragrant. If you are following spicy version, add 1 sliced thai red pepper while frying.
Whisk together your
Tamari Soy Sauce (1/4 cup)
Beef Broth (1/3 cup)
Coconut Sugar (1/4 cup)
. Add to sauce pan. Bring to a boil then reduce and simmer on low until thickened. Around 10 minutes or so.
Heat a large skillet pan with
Oil (1/3 cup)
. Lightly coat beef strips in extra
Potato Starch (1/4 cup)
, 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.
Add your Mongolian beef sauce and cook with meat 1 minute. Coating the beef evenly. Then set aside while you make the broccoli rice.
Broccoli (1 head)
head into 3 to 4 parts. Place each into blender or food processor until all is "riced" texture.
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.
Add 1/2 cup or more broccoli rice to bowls. Then place beef and sauce on top.Top with the
Crushed Red Pepper Flakes (1 tsp)
! Add the
Sesame Seeds (to taste)
Fresh Cilantro Leaves (to taste)
to garnish each bowl.