Mongolian Beef

Photo and recipe courtesy of Half Baked Harvest.

Directions

1. In a mixing bowl, combine the beef and cornstarch or arrowroot powder, ensuring all sides are sufficiently covered.

2. Preheat oil in a large skillet over medium heat.

3. Add the meat to the skillet in a single layer, searing each side until a light crust is formed. You may need to do this in batches.

4. If working in batches, when all the meat is seared, add it all back to the skillet and add in the butter, garlic, fresh ginger, and pickled ginger. Cook for 1-2 minutes until the garlic is fragrant.

5. Add the tamari, ginger juice, brown sugar and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds and serve over rice if desired.

   *Tip: If your beef is already frozen, allow it to thaw until it still has a firm structure to it but not completely thawed out. This will allow an easier experience cutting the meat into thin strips.

   If your beef is fresh, simply place it in the freezer for 20 minutes to allow it to firm up slightly.

Ingredients

• 1.5 lb beef cutlets, cut into 1/2” strips

• 2 TBS cornstarch or arrowroot powder

• 2 TBS sesame oil

• 1 TBS salted butter

• 6 cloves garlic, chopped

• 1 TBS chopped fresh ginger

• 2 TBS chopped jarred, pickled ginger plus 2 T juice

• 1/2 cup tamari or soy sauce

• 1 TBS dark brown sugar

• 4 scallions, chopped

• toasted sesame seeds for serving