20 Minute Crispy Mongolian Beef
Halfbakedharvest.com
Ingredients
- AD
- 1 1/2pounds flank or skirt steak, thinly sliced
- 2tablespoons cornstarch or arrowroot powder
- 2tablespoons sesame oil
- 1tablespoon salted butter
- 6cloves garlic, chopped
- 1tablespoon chopped fresh ginger
- 2tablespoons chopped jarred, pickled ginger, plus 2 tablespoons juice
- 1/2cup tamari or soy sauce
- 1tablespoon organic dark brown sugar
- 4scallions, chopped
- toasted sesame seeds, for serving
- TOMATO SALAD
- 2-3heirloom tomatoes, cut into wedges
- 3tablespoons toasted sesame oil
- 2tablespoons tamari or soy sauce
- chili flakes sub with red pepper flakes
- AD
- 1cup fresh basil
Directions
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!
Nutrition
- Info
- Calories Per Serving: 568 kcal