Spicy Mongolian Beef over Rice and Broccoli

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1.5 lbs flank steak

¼ cup of corn starch

4-5 raw carrots, sliced

1 large head of broccoli, chopped

1 cup dry rice, prepared as per package

1 red onion, chopped

1 Tbl.  grated ginger or ginger powder

1 Tbl. molasses

4 gloved of garlic, roughly chopped

2 Tbl. Vegetable oil, separated

¾ cup of water

¾ cup of soy sauce of beef stock

1Tbl. SH’ That’s Hot! Carolina Reaper Throat Punch hot sauce

Chopped cilantro (optional)

1 lime (optional)



Slice flank steak against the grain into ½ to ¾ in slices. Prepare all vegetables. Add 1 Tbl. oil, garlic, onions, carrots, ginger, water and soy sauce/beef stock and Throat Punch hot sauce to the slow cooker. Stir to combine.  Add sliced steak and corn starch to a large ziplock bag and shake until coated well. Add coated steak to the slow cooker and stir. Cover and cook on high for 3 hours or low for 5-6 hours until steak is cooked and carrots are tender. 15min before ready to serve, heat a large skillet or cast iron pan on medium-high heat and add 1 Tbl. Oil. Once hot, add chopped broccoli and cook until vibrant green and cooked but still crisp. Chop cilantro and cut a lime in ½. Scoop meat and vegetables over rice and broccoli. Top with some of the mouth-watering sauce from the slow-cooker. Top with cilantro and a squeeze of lime, if desired.

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