1. First prepare all your veggies. Slice your scallions and thai peppers (if you are following spicy version see notes). Mince garlic/ginger. Keep them close by. Slice meat into thin strips.
2. Toss your meat in 1 tsp oil and 1 tsp starch. Place meat in a bowl or ziplock bag and marinade in fridge for 10 minutes or up to 1 hour.

To Make Sauce:

1. In a small saucepan, add your 1 tbsp oil, garlic, and grated ginger. Stir fry until fragrant. If you are following spicy version, add 1 sliced thai red pepper while frying.
2. Whisk together your 1/4 cup gluten free tamari soy sauce (I use san-j brand), broth, and coconut sugar. Add to sauce pan. Bring to a boil then reduce and simmer on low until thickened. Around 10 minutes or so.
3. Heat a large skillet pan with 1/3 c oil. Lightly coat beef strips in extra 1/4 c starch, then place in pan to fry/sear. Fry in oil for about 1 minute each side. Browning the steak strips.
4. Reduce heat then drain oil from pan or use slotted spoon to drain.
5. Add your Mongolian beef sauce and cook with meat 1 min. Coating the beef evenly. Then set aside while you make the broccoli rice.

For Broccoli Rice:

1. Cut your broccoli head into 3 to 4 parts. Place each into blender or food processor until all is “riced” texture.
2. Place in a large microwave safe bowl. Add 1 tbsp broth or water. Salt/pepper to taste.
3. Lightly steam in microwave for 45 seconds to 1 minute. (feel free to do this on stove if you don’t have microwave)
4. Add garlic powder and chopped cashew to broccoli rice if desired.

To Assemble Bowls:

1. Add 1/2 cup or more broccoli rice to bowls. Then place beef and sauce on top.
2. Sliced scallion and red pepper flakes to top!
3. Sesame seeds and optional coriander to garnish each bowl.