2 teaspoons sesame oil
2 teaspoons ginger, minced
4 teaspoons garlic, minced
½ cup scallions, top and bottom
Pinch red pepper flakes
¾ cup pitted Medjool dates, chopped
1 ½ cups low sodium chicken stock, divided
1 cup soy sauce, divided (or coconut aminos if you are following the Whole30 program)
1 ½ pounds sirloin steak
4 tablespoons canola oil, divided
2 pounds cauliflower
1 cup onion, diced
1 teaspoon kosher salt
½ teaspoon white pepper
2–3 tablespoons sesame seeds
1 head of broccoli cut into small florets, about 4 cups
1 ½ tablespoons corn starch (or tapioca flour if following the Whole30 program)
Place the sesame oil in a medium skillet or sauté pan over medium heat and add ginger, garlic, scallions and pepper flakes and cook two minutes. Then add dates, one cup of stock and soy sauce (or coconut aminos), reserving two tablespoons of the soy sauce (or coconut aminos) to use later to dissolve corn starch (or tapioca flour).
Bring to a boil then simmer on medium low for 15 minutes to reduce to about 2 cups. Pour into a blender and puree.
Cool this mixture while preparing the beef.
Cut the beef into thin strips on the bias with a sharp knife. I bought thin cut sirloin steaks, held the knife on an angle and sliced off strips about 2-4 inches long.
Place the beef and the cooled liquid into a zip lock bag and marinate for at least one hour, overnight if possible.
Once ready to cook, make the cauliflower rice by cutting off florets of cauliflower from the head and placing in food processor. Process in batches to rice size, using pulses to get the texture perfect. Set aside.
Heat a large skillet or saute pan over medium high and add one tablespoon of the canola oil and add the onion and cook for three minutes then add one more tablespoon of oil and all of the cauliflower.
Cook for 2-3 minutes until tender, season with salt and pepper and set aside.
Remove the beef from the marinade by wiping each piece with your fingers so that most of the marinade stays in the bag. The marinade will be cooked later in this recipe so wipe as much of the marinade as possible back into the bag.
Lay out paper towels and place beef over with more paper towels over top and pat dry.
Heat a large skillet or saute pan over medium high and add 1 tablespoon of the canola oil and lay out half of the beef strips one at a time, cook for one minute, flip and cook for one minute more. As you flip, sprinkle the sesame seeds over the cooked side of each piece. Then remove the beef to a plate. Repeat for rest of beef, and oil.
Heat the marinade in a small sauce pan and once bubbling, reduce and simmer until thick, about three minutes then hold.
Mix the corn starch (or tapioca flour) with the reserved soy sauce (or coconut aminos) to dilute. Set aside.
Heat a large saute pan or wok to high heat and add the ½ cup of chicken stock along with the broccoli and cover. Just as it starts to boil (less than two minutes – see Notes below), remove cover and add the corn starch mixture as well as the reserved sauce and heat and toss. Finally add the beef and toss again.
Serve with riced cauliflower.
The broccoli can overcook quickly. You want it still vibrant green with the raw crunch cooked out. Ours was done before the stock came to a boil, about 1 ½ minutes.
Keywords: Healtheir Mongolian Beef and Broccoli