Mongolian Beef with Broccoli #loveCDNbeef

Need a gluten free and dairy free main course? Mongolian Beef with Broccoli #loveCDNbeef could be an excellent recipe to try. This recipe serves 4. One serving contains 921 calories, 39g of protein, and 42g of fat. For $6.04 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Cravings of a Lunatic has 4081 fans. A mixture of water, brown sugar, potato starch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. Users who liked this recipe also liked Mongolian Beef & Broccoli, grain-free mongolian beef and broccoli bowls, and Mongolian Turkey and Broccoli Stir-Fry.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium saucepan bring 4 cups of water to a boil.While that is happening soak your basmati rice in water inside a bowl.Once the water boils, pop in 2 heaping tablespoons of butter and salt.Stir until metled.Drain the soaked rice, and pour the rice into the saucepan. Allow to come back to a boil briefly.Turn down to a simmer, pop the lid on and cook for 15 minutes.Remove from heat, fluff, pop lid back on and allow to sit with no heat on it for another 10 mintues.Fluff really well with a fork and your good to go.I!For the Mongolian Beef:n a mixing bowl whisk together the mongolian sauce, brown sugar, hoisin sauce, sesame oil, potato starch, ginger and salt. Set aside.In a large wok cook your broccoli first. Use about 2 to 3 tablespoons of olive oil, cook over medium high heat for about 5 to 8 minutes depending how soft or crisp you like your broccoli. I like mine soft. Remove the broccoli and set aside. Now in the same wok use a little more olive oil, bring to a glisten, then pop in your tenderloin and onions. Cook over medium high heat until cooked through.I like mine well done so it took about 5 or 6 minutes max. Once the steak is done pour in the sauce and stir well. Then add the broccoli back in and stir some more to evenly coat and thicken. If you want it saucier double the sauce ingredients. If you find it getting too thick add some water. If you find it getting dry at any point during cooking add more olive oil. It goes great over basmati rice. Serve with a big old I Love Canadian Beef smile!

 

Step by step:

1. In a medium saucepan bring 4 cups of water to a boil.While that is happening soak your basmati rice in water inside a bowl.Once the water boils, pop in 2 heaping tablespoons of butter and salt.Stir until metled.

2. Drain the soaked rice, and pour the rice into the saucepan. Allow to come back to a boil briefly.Turn down to a simmer, pop the lid on and cook for 15 minutes.

3. Remove from heat, fluff, pop lid back on and allow to sit with no heat on it for another 10 mintues.Fluff really well with a fork and your good to go.I!For the Mongolian Beef:n a mixing bowl whisk together the mongolian sauce, brown sugar, hoisin sauce, sesame oil, potato starch, ginger and salt. Set aside.In a large wok cook your broccoli first. Use about 2 to 3 tablespoons of olive oil, cook over medium high heat for about 5 to 8 minutes depending how soft or crisp you like your broccoli. I like mine soft.

4. Remove the broccoli and set aside. Now in the same wok use a little more olive oil, bring to a glisten, then pop in your tenderloin and onions. Cook over medium high heat until cooked through.I like mine well done so it took about 5 or 6 minutes max. Once the steak is done pour in the sauce and stir well. Then add the broccoli back in and stir some more to evenly coat and thicken. If you want it saucier double the sauce ingredients. If you find it getting too thick add some water. If you find it getting dry at any point during cooking add more olive oil. It goes great over basmati rice.

5. Serve with a big old I Love Canadian Beef smile!

Nutrition Information:

covered percent of daily need