Mongolian Beef Stir Fry
Ingredients
- 1 Tablespoon and 1 teaspoon olive oil, divided
- 2 cups broccoli florets
- ¼ and ½ teaspoon salt, divided
- ¼ and ½ teaspoon pepper, divided
- 1.5 lb sirloin or flank steak
- 2 Tablespoons arrowroot starch or 1.5 Tablespoons cornstarch
- 3 cloves garlic
- 2 Tbsp freshly minced ginger
- 1/3 cup reduced sodium soy sauce
- ¼ cup reduced sodium chicken broth (can substitute water)
- 3 green onions, sliced into 1 inch pieces
Directions
Using a large deep skillet, heat 1 tablespoon olive oil on medium heat. Add the broccoli and ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 6-7 minutes until broccoli is fork tender. Remove the broccoli from the pan, set aside, and clean out the pan. Prepare the steak by adding a total of ½ teaspoon salt and ½ teaspoon pepper to both sides. Using a sharp knife, slice the steak against the grain into about 1” bite-sized pieces. Add the arrowroot or cornstarch to a bowl and add the steak slices, coating the slices thoroughly. Using the same pan, heat 1 teaspoon of olive oil over medium-high heat. Once the oil is warm, add half of the steak slices. Cook for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set the steak aside. Add the garlic and ginger to the pan and cook for 1 minute. Pour in the soy sauce and chicken broth and add the steak back in and cook for another 2 minutes to allow the sauce to thicken. Add the sliced green onion and broccoli back to the pan and cook for another minute.
Makes 8 servings
Serving size: 1/8 of recipe
Nutrition
Calories | 228.8 |
Fat | 9.1g |
Saturated Fat | 3.1g |
Polyunsaturated Fat | 0.6g |
Monounsaturated Fat | 5.4g |
Cholesterol | 75.7mg |
Sodium | 566.6mg |
Potassium | 422.3mg |
Carbohydrate | 5.3g |
Fiber | 1g |
Sugar | 1.1g |
Protein | 26.6g |
Recipe adapted from Unbound Wellness