Mongolian Beef

2 lb thin sliced steak
3 tablespoons oil
2 carrots
1 head broccoli
3/4 cup cherry juice *
1/4 cup apple cider vinegar
3/4 cup soy sauce
1/4 cup brown sugar
4 cloves garlic
1/2 tsp. red pepper flake
1/2 tsp. ground ginger
1/4 cup cornstarch

1) Slice steak and cook in hot oil until almost done. If you prefer, you could season a little cornstarch and lightly bread the steak strips before frying them, but my family likes it better without the breading.

2) Julienne the carrots and cut the broccoli into bit sized pieces. Add them to the pan. Stir around and cook until they get a little color but still crisp. You don’t want limp overcooked veggies in your stir fry. You know what would also be good… Some sliced onion. Add it in with the carrots and broccoli, they’d be fantastic.

3) Whisk together the remaining sauce ingredients and add to the pan with the steak. Cook until bubbling and thickened.

* We tried different juices that we tend to have on hand, apple and cherry were both good. If you don’t have any juice you could just use 1/2 cup of water and bump up the soy sauce to a full cup to keep the flavor from being diluted.

Really, it’s that easy! Serve this over white rice. The recipe above makes about 5-6 servings.

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