Grocery List:

• 2 – tsp vegetable oil or butter
• ½ – tsp minced ginger
• 2 – tsp minced garlic
• ½ – cup soy sauce
• ½ – cup packed brown sugar
• ¼ – cup water
• 1½ – pound flat iron steak
• 1 – large broccoli crown (or 2 small)
• 1½ – cups jasmine rice
• 3 – cups of water
• 1 – small handful of flour or cornstarch
• Salt and Pepper to taste (~ ¼ tsp)
• Optional
  • Sesame seeds for garnish
  • 2 – chopped green onions for garnish

Recipe:

1. In a small saucepan, combine vegetable oil, ginger, and garlic and heat until fragrant, about 1 minute.
2. Add the soy sauce, brown sugar, and water to the saucepan and bring to a boil. Stir to combine and boil for 3-5 minutes to let it thicken. Then set aside.
3. Start the rice. I follow a 2:1 water:rice ratio and bring it to a boil, then simmer for 15 minutes. Meanwhile, start cutting the steak.
4. Using a sharp knife, thinly slice the flat iron steak and lightly dust it with flour.
5. Brown the steak in a cast iron pan over medium heat, barely a minute per side, it’s okay if the steak is not yet fully cooked. You will have multiple rounds of browning the steak, set the cooked steak aside. We will return it to the pan later.
6. Wash, cut, and steam the broccoli.
7. Add the browned steak and the sauce back to the cast iron pan over medium heat and stir to combine.
8. Serve rice, broccoli, and beef warm. Optionally, top with chopped green onions and sesame seeds.

Notes:

• To use one less pan, make the sauce in the cast iron pan and then transfer it to a bowl while you’re browning the beef.
• If omitting the green onions, add a dash of onion powder to your sauce.
• Traditional Mongolian beef uses more chopped green onions stirred into the sauce. You can add 2–3 green onions, or include a few small peppers for extra heat.