*** Mongolian Beef with Broccoli

• 1 cup white rice
• 1 1/3 water
• 1 Tbsp vegetable oil
• 2 leeks, white part only, thinly sliced
• 1 tsp minced fresh ginger
• 1 scallion, cut into 3-inch lengths and shredded
• 1 head broccoli, cut into florets

Marinade

• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 2 tsp cornstarch
• 1 lb flank steak, cut against the grain into 1/4" thick slices

Sauce

• 3 Tbsp soy sauce
• 1 Tbsp hoisin sauce
• 1 Tbsp chili sauce (like Sriracha)
• 1 Tbsp rice wine
• 1 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 3/4 tsp crushed red pepper flakes

Start rice in rice cooker with the water.

Marinate the beef: in a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare the sauce: in a small bowl, combine the soy sauce, hoisin sauce, chili sauce, rice wine, oyster sauce, sesame oil, and red pepper flakes. Set aside.

Bring a large pot of water with 1/2 tsp baking soda to a boil. Blanch the broccoli for 2 minutes to prepare it for stir-frying with the beef, then immediately rinse it in cold water to keep it from overcooking.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the vegetable oil and swirl to coat the bottom. Add the beef and allow it to cook undisturbed for 1 minute so that it begins to sear. Stir-fry for about another minute, or until the beef browns on the outside but is not cooked through. Add the leeks and ginger and stir-fry for about 1 minute, until the leeks begin to wilt. Add the broccoli and sauce, stirring so that the beef is well coated. Cook until the beef is cooked through, another 1 to 2 minutes. Transfer to a plate, garnish with the shredded scallions, and serve hot.

Makes 4 servings, 12 WW PointsPlus each.