1 tablespoon beef or chicken broth — or water (15 ml)
1 teaspoon sesame oil
Sea salt and pepper — to taste
2 spring onions — sliced
1 clove of garlic grated
1 teaspoon red pepper flakes or Sriracha
Sesame seeds — for garnish
Fresh coriander or spring onions — for garnish
1/3 cup low-sodium soy sauce or tamari — (80 ml)
1/3 cup beef or chicken broth — or water (80 ml)
1/4 cup coconut sugar or honey — (50 g)
1 teaspoon sesame oil (5 ml)
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
2 teaspoon cornflour
To make the Mongolian sauce, whisk together the tamari, broth, coconut sugar, sesame oil, garlic, ginger & cornflour in a small bowl. Set aside.
Heat up a non-stick dry frying pan, medium to high heat. Cook seasoned steaks with sea salt & pepper, cook 3-4 minutes on each side, browning each side and cooked to your liking. Remove from the pan and let it set. Slice thinly and set aside.
Keep the beef-frying pan aside to cook the sauce.
To Make the broccoli rice, process in a blender/food processor or just grate the broccoli florets, until a riced texture is achieved.
Place in a heated frying pan with 1 tablespoon broth, sesame oil, spring onions, grated garlic, salt and pepper to taste. Lightly steam fry for 2 minutes until bright green.
Add the tamari mixture to the beef frying pan, bring to a boil, simmer until thickened, about 5 minutes.
Place the beef strips back in the pan with the Mongolian sauce. Cook together for 1 minute, stirring to coat. Remove from the heat and serve.
Serve broccoli rice. Add the glazed beef strips to each bowl and drizzle the sauce on top. Top with the green onions, red pepper flakes or Sriracha. Garnish with the sesame seeds and spring onions (or coriander).