Craving a delicious and satisfying meal that’s both healthy and bursting with flavor? Look no further than these Grain Free Mongolian Beef and Broccoli Bowls! This quick and easy recipe combines tender flank steak and vibrant broccoli, all enveloped in a savory-sweet sauce that will have your taste buds dancing. With just 40 minutes from prep to plate, you can whip up this mouthwatering dish any night of the week. Get ready to impress your family and friends with a dish that’s not only gluten-free but also packed with protein and nutrients. Dive into this recipe and discover how to elevate your weeknight dinners with a taste of Mongolia!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mongolian
Serves: 4 servings
Ingredients
- 1 lb flank steak, sliced
- 2 cups broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sesame oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the flank steak into thin strips against the grain to ensure tenderness. Rinse the broccoli florets under cold water and set aside.
- In a small bowl, combine the soy sauce, brown sugar, minced garlic, and minced ginger. Stir well until the brown sugar is dissolved, creating a marinade for the beef.
- Place the sliced flank steak in a large bowl and pour the marinade over it. Allow the beef to marinate for at least 15 minutes at room temperature. If you have more time, marinating for up to 1 hour in the refrigerator will enhance the flavor.
- While the beef is marinating, heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the broccoli florets and stir-fry for about 3-4 minutes until they are bright green and just tender. Remove the broccoli from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of sesame oil. Allow it to heat for a moment before adding the marinated flank steak, including all the marinade. Stir-fry the beef for about 5-7 minutes until it is browned and cooked through. Ensure the beef is evenly coated with the sauce.
- Once the beef is cooked, return the broccoli to the skillet and toss everything together. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld. Taste and season with salt and pepper as needed.
- Remove the skillet from heat and let the dish rest for a minute. Serve the Mongolian beef and broccoli hot, either on its own or over a bed of cauliflower rice or any preferred grain-free option.
- Garnish with sesame seeds or sliced green onions if desired for added flavor and presentation.
Tips
- Slice Against the Grain: For the most tender beef, always slice the flank steak against the grain. This technique breaks down the muscle fibers and results in a more enjoyable texture.
- Marinate for Maximum Flavor: While 15 minutes of marinating is sufficient, letting the beef sit in the marinade for up to an hour in the refrigerator allows the flavors to penetrate deeper, enhancing the overall taste.
- Don’t Overcook the Broccoli: To keep your broccoli bright and crisp, stir-fry it until it's just tender. This not only preserves its vibrant color but also its nutrients.
- Use High Heat: Cooking the beef over medium-high heat ensures a nice sear, locking in juices and flavor. Just be sure to stir frequently to prevent burning.
- Customize Your Sauce: Feel free to adjust the soy sauce and brown sugar levels to suit your taste. You can also add a splash of rice vinegar for a tangy kick or some chili flakes for a bit of heat.
- Serve with a Twist: For a grain-free option, serve your beef and broccoli over cauliflower rice or zucchini noodles. This keeps the dish light while still satisfying your cravings.
- Garnish for Presentation: A sprinkle of sesame seeds or sliced green onions not only adds a pop of color but also enhances the flavor profile of your dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 75mg
