A favorite at many Asian restaurants, I've switched up Mongolian Beef with a little bit of “Southern” by making the sauce into … gravy! Use your favorite steak — rib-eye, filet, sirloin, or any cut suitable for grilling or broiling. My preference is nicely marbled ribeyes. Serve whole or in bite-sized pieces with chopsticks for fun. Spoon over rice with a bit of fresh cilantro.
Course Gravy, Main Course
Cuisine Asian, Southern
Keyword Asian, Gravy, mongolian beef, southern
Servings 4
Author Wendy Perry
Ingredients
4beef steaks of choice
3cupslow sodium beef broth, divided
1tablespooncornstarch
2-3tablespoonscooking oil
2tablespoonsminced garlic or garlic paste
2teaspoonsfreshly minced ginger
½cuplow sodium tamari or soy sauce
¼ cupdark brown sugar
3bunches green onions, trimmed and sliced diagonally in 1½-inch pieces
3tablespoonssesame seeds, toasted
4cupscooked jasmine rice
½cuploosely packed cilantro,chopped
Instructions
Broil, grill or sear steaks on stovetop to desired doneness.
For the gravy, whisk ½ cup of broth with cornstarch to make a slurry. Set aside.
Heat the oil in a saucepan over medium heat. Add the garlic and ginger and cook about 30 seconds to season the oil. Stir to keep from burning.
Add remaining broth and tamari or soy sauce. Whisk in sugar until dissolved. Bring to a slow boil. Cut back to medium low and simmer 3–4 minutes. As the mixture thickens, add slurry and whisk. Let cook several minutes to thicken into gravy. Stir in onions the last 1–2 minutes until they “wilt.”
Combine rice and cilantro. Serve steak over rice and spoon on gravy. Sprinkle with toasted sesame seeds. Garnish with a few chopped green onions if desired.