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

Recipe adapted from Unbound Wellness