Mongolian Beef with Broccoli

Written By Sarah Terpstra

Dust off that slow-cooker, and wow your friends and family with this delicious dish made with Russell’s flank steak!

SERVES 4

INGREDIENTS

  • Whole Flank Steak, sliced into 3/4” strips

  • 2 cups Beef Stock

  • 1 cup Soy Sauce

  • 1/2 cup Brown Sugar

  • 2 tablespoons Sesame Oil

  • 2 tablespoons minced Garlic

  • 2 tablespoons minced Ginger

  • 1/4 teaspoon Red Chili Flakes

  • 3 Tablespoons Corn Starch

  • 1/2 cup Water

  • 4 cups Broccoli Florets

  • 2 bunches Bok Choy

METHOD

Put steak, stock, soy sauce, brown sugar, sesame oil, garlic, ginger, and chilli flakes into the slow-cooker pot. Cover and cook on high for 2-3 hours.

About 45 minutes before the desired mealtime, make a slurry with the corn starch and water and stir it into the meat mixture, along with the broccoli florets.

With 15 minutes remaining, stir in the bok choy, and cook until broccoli and bok choy are tender.

Serve over rice, and enjoy!

Sarah Terpstra
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