20 Minute Crispy Mongolian Beef
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.08 out of 5 stars
(13)
Ingredients
4 servings
- 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
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Preparation
Step 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!
Step 2
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