Mongolian Beef {and Broccoli}

As I mentioned previously, Zorro and I have been avoiding wheat and limiting corn (which is much tougher than avoiding wheat, actually).

While I'm experiencing frustration with gluten free baking (German pancake meets coconut flour...not a happy ending), there is one thing that other flours don't seem to have any issues with and that is thickening things.

Or, in this instance, coating beef.

I mostly followed the recipe from Pink Bites but made a few small changes. Probably the biggest change I made was adding broccoli, which I mostly did so we wouldn't have to make salad separate. It worked great. Her recipe says it serves 2....for some reason mine came out with more like 6 servings.

Ingredients:

1 lb of flank steak, thinly sliced crosswise (I used 1 lb stew meat)

1/4 cup of cornstarch (I used 1/8 cup of coconut flour as we’re limiting corn right now)

1inch piece of ginger, grated

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce

1/8 cup brown sugar

1/2 teaspoon of red pepper flakes

1 quart sized bag of frozen broccoli

3 or 4 large green onions, sliced crosswise into thirds

Coconut oil, grapeseed oil or ghee for the frying pan or wok.

Prepare the meat:

Pat your meat dry then toss in a bowl with the coconut flour or corn starch. Shake extra flour/starch off the meat (if you don’t, it’ll clump and burn and you’ll fill your house with smoke).

Make the sauce:

Heat your coconut oil/grapeseed oil/ghee in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. The sauce won’t be thick yet, the flour/starch on the beef will take care of that later.

Cook!

Add more oil if necessary, cook your meat until browned on both sides. Frozen broccoli will need to be either defrosted or sautéed in a different pan before adding in. If you use fresh, add the broccoli in as soon as the meat is browned. Pour the sauce back into the wok and let it cook along with the meat. You can let the sauce simmer until it is thick, or you can pull it off and dig in as is. I use the green onions as garnish.

Serve hot with rice.