1green onion thinly slicedwhite and green parts separated
For the Sauce
1tablespoontoasted sesame seed oil
For the beef
1poundflank steakthinly sliced across the grain
Salt and pepperto taste
To make the riced broccoli, process the broccoli florets in a blender or food processor until you get a riced texture. Heat a pan with olive oil on medium, add the garlic and the white parts of the green onions and fry until fragrant, about 1-2 minutes. Add the riced broccoli to the mixture and toss together until the broccoli slightly softens, about 2-4 minutes. Divide the broccoli between 4 bowls and wipe clean the pan with a paper towel
To make the sauce, whisk together the ingredients in a small bowl or a small blender. Set aside.
To cook the steak, season with salt and pepper. Then heat the pan used for broccoli rice with olive oil on medium-high. Place the steak strips on the pan in a single layer and cook for 1-2 minutes per side to brown each steak strip. You many need to cook in batches. Add the sauce to the steak and reduce the heat to low. Cook for an additional 3-5 minutes, stirring to coat and allowing the sauce to thicken.
Serve the steak on top of the riced broccoli, and garnish with the green parts of the green onions and red pepper flakes.
Recipe: This recipe was inspired by Lindsay's Mongolian Beef Broccoli "Rice" BowlsStorage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.Make Ahead Tips: You can make grate the broccoli up to 5 days in advance. Just make sure to place it on a paper towel to absorb any moisture so it doens't go bad.Substitutes: For best results, follow the recipe as is. However if you have any questions about substitutes, feel free to post in the comments.Equipment: I used the Kitchen Aid food processor to grate the broccoli. You can use any other food processor you have or simple use a grater or knife.Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 1/4 of the ingredients