4.16.12 Beef & broccoli mongolian

we looked up a knock off of P.F Changs mongolian beef and added broccoli...a bit too salty...less soy next time.

was good tho...just wish we had some Yoshida's

2 tsp vegi oil

1/2 tsp minced ginger

1 tbs chopped garlic

1/2 cup soy

1/2 cup water

3/4 c dark brown sugar

oil for frying meat (1 cup)

1 lb flank stak

1/4 cup cornstarch

2 cups broccoli

heat 2 tsp of oil in med saucepan over med low heat.  brwon ginger/garlic and add soy/water before it scorches, dissolve sugar in sauce and reduce to thicken, several minutes

slice beef thin and toss in cornstarch, dusting lightly, let sit for 10 min to set.

Heat oil over med heat, not smoking.  Sear meat. Discard extra oil. add sauce and meat together in pan, dilute if needed, add broccoli, add lid and simmer till broccoli tender.  Finish with fresh torn basil. Serve with steamed white sushi rice.  Be careful of the sauce becoming to salty...very good tho.