It isn’t the prettiest thing I have ever made, but actually, my husband took the reigns on this one and it was really good! It would have tasted just like Mongolian Beef though without the spice (because I’m a baby and don’t like it), and without a thickened sauce, it didn’t have the necessary consistency. It was great over cauliflower rice, and it is definitely a keeper.
- 1 lb top sirloin cut into thin bite-size pieces
- 12 oz of broccoli. I cheated and used bagged Trader Joe’s Broccoli.
- 12 oz of cauliflower rice. Again, I cheated and used TJs premade rice.
- Avocado oil
- 4 tbsp soy sauce
- 2 tbsp fish sauce
- 4 tbsp sesame oil (I did an oops on this one. It was supposed to be tsp but I read tbsp…oh well…it was still good)
- 1 beer cold
- 1 ½ tbsp of finely chopped garlic
- ¼ tsp chopped ginger
- 2 stalks of green onions
- Drink the beer…it makes measuring the ingredients a lot easier.
- Make the marinade. Mix the soy sauce, fish sauce and sesame oil in a bowl.
- Divide the above mixture in half.
- ½ will be used to stir-fry the broccoli.
- ½ will be used to marinade the meat.
- In a bowl combine the meat and the marinade (make sure to use only ½). Let sit for a minimum of 20 minutes.
- Heat the cauliflower rice in the microwave for 15 minutes.
- Heat 1 tbsp of avocado oil in a large pan over medium-high heat.
- Add broccoli then ½ the marinade to the pan and saute.
- Once the broccoli is soft, remove broccoli to another bowl and set it aside.
- Wipe out the pan to remove any broccoli.
- Heat 1 tbsp of avocado oil in a large pan over high heat.
- Add the meat and marinade.
- Cook until the desired doneness.
- Remove from the meat from the pan.
- Add ½ tbsp of avocado oil to the pan over med heat.
- Add the garlic, ginger and the white part of the green onion.
- After about a minute add the broccoli and meat to the pan and mix thoroughly.
- Plate your dish over the cauliflower rice and garnish with the remaining green onion.
When all the cooked ingredients are placed back in the pan there will be about ¼ cup of gravy at the bottom of the pan.