20 Minute Crispy Mongolian Beef

 

1 1/2 lb. flank or skirt steak, thinly sliced

2 T. cornstarch or arrowroot powder

2 T. sesame oil

1 T. salted butter

6 cloves garlic, chopped

1 T. chopped fresh ginger

2 T. chopped jarred, pickled ginger, plus 2 T. juice

1/2 C. tamari or soy sauce

1 T. organic dark brown sugar

4 scallions, chopped

toasted sesame seeds, for serving

Tomato Salad

2-3 heirloom tomatoes, cut into wedges

3 T. toasted sesame oil

2 T. tamari or soy sauce

chili flakes sub with red pepper flakes

1 C. fresh basil

 

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. Add the tamari, ginger juice, brown sugar, and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds. To make the tomato salad, combine all the ingredients in a bowl, gently tossing. Season with chilies to taste and add lots of basil. Serve the steak, tomatoes, and remaining sauce over bowls of rice. Top with basil, if desired. Enjoy!