Steak with Mongolian Beef Gravy
A favorite at many Asian restaurants, we switched up Mongolian Beef with a little bit of “Southern” by making the sauce into … gravy! Use your favorite steak — filet, sirloin, or any cut suitable for grilling or broiling. Our 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.
- 4 beef steaks of choice
- 3 cups low-sodium beef broth, divided
- 1 tablespoon cornstarch
- 2–3 tablespoons cooking oil
- 2 tablespoons minced garlic or garlic paste
- 2 teaspoons freshly grated ginger
- ½ cup low sodium tamari or soy sauce
- ¼ cup dark brown sugar
- 3 bunches green onions, trimmed and sliced diagonally in 1½-inch pieces
- 3 tablespoons sesame seeds, toasted
- 4 cups cooked jasmine rice
- ½ cup cilantro, chopped
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.