20 Minute Crispy Mongolian Beef
Ingredients
- 1 1/2 pounds flank or skirt steak
thinly sliced
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons sesame oil
- 1 tablespoon salted butter
- 6 cloves garlic
chopped
- 1 tablespoon chopped fresh ginger
- 2 tablespoons chopped jarred
pickled ginger, plus 2 tablespoons juice
- 1/2 cup tamari or soy sauce
- 1 tablespoon organic dark brown sugar
- 4 scallions
chopped
- toasted sesame seeds
for serving
- 2-3 heirloom tomatoes
cut into wedges
- 3 tablespoons toasted sesame oil
- 2 tablespoons tamari or soy sauce
- chili flakes
sub with red pepper flakes
- 1 cup fresh basil
Directions
- 1
1. To a large skillet, add the steak with cornstarch. Add the oil and cook over medium heat until seared, about 5 minutes. Mix in the butter, garlic, fresh ginger, and pickled ginger. Cook for 1-2 minutes, until the garlic is fragrant. 2. Add the tamari, ginger juice, brown sugar, and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds.3. To make the tomato salad, combine all the ingredients in a bowl, gently tossing. Season with chilies to taste, and add lots of basil.4. Serve the steak, tomatoes, and remaining sauce over bowls of rice. Top with basil, if desired. Enjoy!
20 Minute Crispy Mongolian Beef
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