Mongolian Beef and Broccoli
Whenever I make my way to P.F. Changs, I always order the Mongolian beef. I remember in high school when I first tasted it, my mind was blown. I could not believe my mouth. What was this sorcery? How could something taste so amazing? From then on I craved Mongolian beef. It’s so sweet and tasty. I do however, find it can get tough at times and that I don’t like.
This Mongolian Beef will surely be anything but tough. It’s tender, has amazing flavor, and pairs perfectly with steamed broccoli. I also appreciate when making a dish at home that I can control how sweet or spicy it ends up being. Although, I do request spicy Mongolian beef from P.F. Changs, I still like my version just a bit more. My mouth thinks it only makes sense if you have sweetness in a piece of meat, that it should also have some spice. My mind tends to agree. That’s the great thing about making meals at home. You’re able to control the flavors based on your palate preference.
I love having this meal on a cool evening over some cauliflower rice (regular rice would also be great). The rice definitely acts as vessel to soak up all of the sauce so you don’t miss out on any. Trust me when I say you do not want to miss out.
If broccoli isn’t your thing, you can sub for green beans, red pepper, or whatever veggie is striking your fancy at the moment.
Mongolian Beef & Broccoli
Ingredients
- 3-pounds chuck or flank steak, sliced ¼ inch thick
- 1 teaspoon pink Himalayan salt
- ½ teaspoon black pepper
- ¼ cup arrowroot powder
- 1 tablespoon avocado oil
- 4 cloves garlic, minced or pressed
- 3 teaspoons garlic, minced or pressed
- ¾ cup coconut aminos
- ½ cup coconut sugar or maple syrup
- 1-2 tablespoons Sriracha, or to taste
- ¾ cup water
- 4 green onions, whites thinly sliced and greens cut into 2-inch pieces
- ½ – 1 tablespoon of sesame seeds
- 1-1.5 pounds broccoli florets
Instructions
- Season steak with salt and pepper. Then coat with arrowroot powder. Can use a plastic bag, or just toss in a large bowl.
- Add oil, garlic, ginger, coconut aminos, sugar, Sriracha, water, and whites of green onions. Add the beef and stir to coat in sauce. Cook on low for 3-4 hours or high for 2-3 hours, or until beef is tender.
- Steam broccoli for 5-7 minutes or until easily pierced with a knife and the color is bright green. You can also place it in the slow cooker for the final 30 minutes. I prefer for it not have the same flavor as the beef, but completely a preference thing here.
- Garnish beef with the greens of the green onions and sesame seeds.
