Mongolian Beef Over Jasmine Rice with Sautéed Broccoli and Crispy Garlic


* 2 pounds of Flank Steak, thinly sliced against the grain
* 1/4 c. Rice Wine Vinegar
* 1 clove Garlic, crushed
* 1 t. grated Ginger
* 1/3 c. Soy Sauce
* 1/4 c. Brown Sugar
* 2 T. Vegetable Oil
* 2 T. Sesame Oil
* 1 sprinkle of Crushed Red Pepper

* Sesame seeds to serve

To complete the Mongolian Glaze:

* 1/3 c. Water
* 3 T. Cornstarch
* 1/3 c. Soy Sauce
* 1/4 c. Brown Sugar
* 3 T. Vegetable Oil
* 2 t. Sesame Oil

For the Broccoli:

* 1 large head of Broccoli, cut into florets
* 4 T. Vegetable Oil
* 2 cloves Garlic, crushed
* Salt and Pepper

* 2 c. uncooked Jasmine Rice, cooked according to package directions


1. Mix all marinade ingredients together in a ziplock bag. Add sliced steak. Massage meat. Marinate for a minimum of 1 hour and up to two days.
2. Pour out contents of bag into a large heated pan over medium heat. Mix. Cook until meat has fully cooked, about 10-15 minutes.
3. Remove all meat from pan, leaving all liquid in the pan. Add in brown sugar, both oils, and soy sauce.
4. Make a slurry with cornstarch and water. Add to pan, stir, and let it simmer for 6-8 minutes.
5. Add meat back into sauce, toss, and set aside.
6. Heat oil in a wok and add garlic. Next, add in broccoli. Sautée for about 7-10 minutes. Add salt and pepper to taste.

To Serve:

Scoop rice onto plate. Add broccoli and top with steak and additional glaze. Top with sesame seeds, if desired.