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
- 1 cup fresh basil
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Instructions
- 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!
Source
Original recipe: View Original