Black Belt Mongolian Beef and Broccoli
A delicious dish on the table in less than 30 minutes for those busy work weeknights! Beef sauced in Black Belt Korean BBQ Sauce and served over rice.
Black Belt Mongolian Beef and Broccoli
PS Seasoning
18-Jun
20 minutes
12 minutes
Mongolian
Beef
A delicious dish on the table in less than 30 minutes for those busy work weeknights! Beef sauced in Black Belt Korean BBQ Sauce and served over rice.
Ingredients
2 LB – Beef Top Round
1 C – Black Belt Korean BBQ Sauce
2 T – Sesame Oil
1 LB – Broccoli Florets
Cooked Rice
Sesame Seeds
Directions
- Cut the beef into thin strips about 4” long.
- Place the meat in a ziplock bag and pour in the Black Belt sauce. Seal the bag, eliminating as much air as possible.
- Massage the bag to distribute the sauce evenly to marinate the meat.
- Set the meat in the fridge to marinate for 4 hours, up to 24.
- Heat a large sauté pan or wok over medium/high heat.
- Once the pan is hot, add oil and then add the meat to the pan. Stirring often, fully cook the beef.
- Steam or blanch the broccoli in salted water. Strain after 4-5 minutes when the broccoli is slightly tender.
- Serve the dish with a bed of rice, broccoli and topped with the cooked beef.
- Finish with an extra drizzle of Black Belt and a sprinkle of sesame seeds.
