Mongolian Beef

Better than the takeout box. Thin-sliced flank steak gets a light cornstarch crust and a Daily Blend base — the salt, pepper, and garlic doing quiet work under the glaze — then everything tumbles through a glossy soy-brown sugar sauce with scallions and broccoli. On the table over rice in 30 minutes, serves 4.

Ingredients

• 1.5 lb flank steak, sliced thin against the grain
• 2 tsp SpiceX Daily Blend seasoning (SPG)
• 1/4 cup cornstarch
• 3 tbsp neutral oil, for searing
• 1/2 cup low-sodium soy sauce (for the sauce)
• 1/3 cup brown sugar (for the sauce)
• 1/3 cup water (for the sauce)
• 4 garlic cloves, minced (for the sauce)
• 1 tbsp grated fresh ginger (for the sauce)
• 2 cups broccoli florets, blanched
• 1 bunch scallions, cut into 2-inch batons
• Toasted sesame seeds, to finish
• 4 cups cooked white rice, for serving
• Dash of chili flakes (optional, for heat)

Directions

1. Dredge: pat the beef dry, season with Daily Blend, and toss with the cornstarch until every slice has a thin, dusty coat. Shake off the excess — you want a whisper, not a jacket.
2. Sear: heat the oil in a wide pan or wok over high until shimmering. Cook the beef in a single layer in two batches, undisturbed for 90 seconds per side, until the edges crisp and brown. Set aside.
3. Sauce: in the same pan, bloom the garlic and ginger for 30 seconds, then pour in the soy sauce, brown sugar, and water. Boil 2 to 3 minutes until it thickens to a glaze that coats a spoon — the cornstarch left in the pan does the work.
4. Toss: return the beef with the blanched broccoli and scallion batons and toss 60 seconds, just until everything is lacquered and the scallions wilt at the edges.
5. Serve: pile over steamed rice and finish with sesame seeds — and chili flakes if you want it to bite back.

Chef's note: The crisp edge is the whole game, and it dies in a crowded pan — two batches, screaming heat, no stirring until the sear sets. And pull the sauce a shade thinner than you want it: it keeps tightening off the heat, and gluey glaze is the number one Mongolian beef crime.

Nutrition per serving (serves 4, with rice): 520 calories · 35g protein · 58g carbs · 16g fat. Macros estimated.