Mongolian Beef Bowl
1. Slice meat into thin strips. Toss with cornstarch and shake off excess
2. Heat 2 teaspoons oil in a skillet over medium-low heat. Add ginger and garlic; cook for 1 minute.
3. Stir in soy sauce, water and brown sugar. Bring to a boil and cook for 3–5 minutes until slightly thickened. Set aside.
4. Heat 1 tablespoon oil in a separate skillet or wok over medium-high heat. Cook beef in batches for about 2 minutes until browned.
5. Add broccoli and a splash of water to the skillet. Cover and cook for 3–4 minutes until crisp-tender.
6. Return beef and sauce to the skillet. Cook until hot and bubbly.
7. Remove from heat, stir in green onions and serve over rice.
Directions
1. Slice meat into thin strips. Toss with cornstarch and shake off excess
2. Heat 2 teaspoons oil in a skillet over medium-low heat. Add ginger and garlic; cook for 1 minute.
3. Stir in soy sauce, water and brown sugar. Bring to a boil and cook for 3–5 minutes until slightly thickened. Set aside.
4. Heat 1 tablespoon oil in a separate skillet or wok over medium-high heat. Cook beef in batches for about 2 minutes until browned.
5. Add broccoli and a splash of water to the skillet. Cover and cook for 3–4 minutes until crisp-tender.
6. Return beef and sauce to the skillet. Cook until hot and bubbly.
7. Remove from heat, stir in green onions and serve over rice.