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Mongolian Beef And Broccoli
2 lbs | 1 kg beef tenderloin, thinly sliced
¼ cup water
1 tablespoon soy sauce
1 tablespoon Shaoxing (Chinese) wine
1 tablespoon cornstarch
½ cup low sodium soy sauce
⅔ cup water
⅓ cup brown sugar (or coconut sugar)
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon ground white pepper (or ½-1 tablespoon red chilli / powder)
¼ cup oil
1 teaspoon sesame oil
8 cloves (or 4 tablespoons) garlic, minced
½ tablespoon minced ginger
1 Broccoli, cut into florets
4 green onion / scallion stems, thinly sliced
1 tablespoon cornstarch mixed with 2 tablespoons water
Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour.
While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.
Heat up a wok over medium heat with the ¼ cup of oil. When oil is hot, stir-fry the marinated beef in batches of four until they are just crisp on the edges. Remove the meat, leaving as much oil in the wok, and set aside.
Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the vegetables and stir fry until they are vibrant in colour and just tender.
Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through; add the corn starch mixture and the sliced green onions. Cook for a further minute or until the sauce thickens, wile stirring quickly.
Garnish with extra green onion slices and serve immediately over rice or steamed vegetables.