Mongolian Beef Rice Bowl

Mom_Jeans_Club

Marinade for Steak:

½ teaspoon ginger minced
4 cloves garlic finely minced
½ cup soy sauce (low sodium is best)
¼ cup water
½ cup packed brown sugar

We grill the steak and then slice it.

Next I just sauté some peppers and steam broccoli.

Top a bowl of your favorite rice with steak, peppers and broccoli (or your fav veggies)

nossmf

Sounds delicious! So you marinate the steak before grilling...do you save any of the marinade sauce to douse the steak in after slicing and before serving?

Mom_Jeans_Club

@nossmf Yes! I do double the marinade and sprinkle some over the bowl, depends how healthy I want the bowl to be ;-)

nossmf

Tried this recipe the other night, though in place of marinating and grilling I instead sliced thin, quick seared in a skillet, and let sit in the sauce for a few minutes while waiting for the rice and peppers to finish. This way I was better able to control how cooked the meat got, stayed uber-tender, but the flavor wasn't as intense as I'd hoped. I'm thinking the next time I prepare this I'll carve the meat, soak in the sauce overnight, and then toss in a skillet.

MsCzar

Looks yummy!
When buying beef or pork, I find it helpful to thin slice the meat as soon as I get it home and then marinate overnight, portion and freeze. That way, I can always throw together a tasty lightning fast stir-fry with whatever veg I have on hand.
My go-to beef/pork marinade is mostly done by eye but always includes:
Shaoxing rice wine
finely minced garlic, chili and ginger
brown sugar
dash baking soda or meat tenderiser
soy sauce
corn starch or taro root
sesame oil
white pepper
Depending on the veg and my mood the sauces vary - or sometimes there is no sauce at all. And if I can afford the calories, served over rice or noodles.