Mongolian Beef

• 1- 1/2 cup White Rice
• 2 pounds Stew Beef, Cut In Chunks Or Slices
• 1/4 cups Cornstarch Or Arrowroot Flour
• 3 Tablespoons Olive Oil
• 1 teaspoon Canola Oil
• 1 teaspoon Sesame Oil
• 1 Tablespoon Ginger Root, Grated
• 1 Tablespoon Garlic, Minced
• 3/4 cups Brown Sugar
• 1/2 cups Soy Sauce
• 1/2 cups Water
• 12 ounces, weight Broccoli Florets, Frozen
• Sesame Seeds

1. Prepare rice according to package directions.
2. Toss beef with cornstarch.
3. Heat olive oil in a large pan over medium-high heat.
4. Add beef and brown on all sides.
5. Remove beef to a plate.
6. Combine canola oil, sesame oil, ginger, garlic, and brown sugar into the meat pan.
7. Add in soy sauce and water; make sure you scrape up all of the beef droppings.
8. Bring the sauce to a boil and cook until smooth and the sugar melts.
9. Add browned beef back to pan with sauce; simmer until beef cooks through and sauce thickens a little.
10. While beef simmers, steam broccoli according to package instructions.
11. Serve beef on top of rice with steamed broccoli and garnish with roasted sesame seeds.
12. (Then lick the pan.)
13. For a soy-free soy sauce substitute click on the Related Blog Link.
14. For corn-free, substitute arrowroot flour for corn starch.

white rice, beef, cornstarch, olive oil, canola oil, sesame oil, ginger root, garlic, brown sugar, soy sauce, water, weight broccoli, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/mongolian-beef-5/ (may not work)