Name: Mongolian beef with jasmine rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3/4 cup jasmine rice, rinsed; 1 1/4 cups water; 1 tsp salt; 1 lb beef top sirloin steak, sliced against the grain 1/4-inch thick; 2 tbsp cornstarch; 3 tbsp certified gluten-free tamari soy sauce; 1 1/2 tbsp brown sugar; 2 tbsp fresh ginger, minced; 3 cloves garlic, minced; 2 tbsp canola oil; 3 green onions, cut into 1-inch pieces; 1/2 tsp red pepper flakes; 1/3 cup water

Instructions

Prep 20 min · Cook 15 min

In a medium saucepan, combine the rinsed rice, the liquid water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes before fluffing with a fork.
While the rice cooks, whisk together the tamari, brown sugar, and the remaining water in a small bowl until the sugar dissolves. In a medium bowl, toss the sliced beef with the cornstarch and the remaining salt until evenly coated.
Heat half the oil in a 12-inch skillet over high heat. Add half the beef in a single layer and sear without moving for 1 to 2 minutes until browned. Flip and cook for 30 seconds more. Transfer to a plate and repeat with the remaining oil and beef. Done when browned and opaque, 145°F.
In the same skillet, add the minced ginger and garlic. Cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour the tamari mixture into the skillet, scraping up any browned bits from the bottom. Return the beef and its juices to the pan along with the red pepper flakes and green onions. Simmer for 3 minutes until the sauce is glossy and coats the meat.
Divide the fluffed jasmine rice among three plates and top with the Mongolian beef and sauce.

Nutrition

Ingredients

Instructions

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