MONGOLIAN BEEF
INGREDIENTS
1 1/2 lbs. flank steak (cut into 1/4 in thick long slices)
1/2 cup of arrow root
1 cup + 1 Tbsp Avocado oil
1 Tbsp grated ginger
1 Tbsp minced garlic
1/2 cup of water
1/2 cup of low sodium soy sauce
3/4 cup of dark brown sugar
1/4 tsp red chili flakes
1 bunch of green onions cut at an angel into one inch pieces
DIRECTIONS
Start off by tossing the cut beef slices with arrow root. Make sure to completely coat the beef, then let sit for about 10-15 minutes.
Next, to make the sauce, in a medium sized pan heat 1 Tbsp of avocado oil over medium heat. Once warm add in the garlic and ginger, stir until fragrant (about 30 seconds).
Now, add in the soy sauce, water and dark brown sugar to the pan, bring to a boil, then simmer for 15 minutes.
In a new medium size pan set over medium high heat, pour in 1 cup of avocado oil and fry the beef for 2-3 minutes, flipping the meat half way through. Fry in two batches in order to not steam the meat. (PRO TIP: To fry properly make sure not to over crowd the pan, this way you get a golden crust versus grey soggy meat). Once the meat is cooked place it on a plate lined with paper towel to soak up the extra oil, then cut up all the beef into one inch pieces.
Next, bring the sauce up to a med-high heat, pour in the beef, green onions and chili flakes. Toss around and let the meat absorb the sauce until everything gets coated and the sauce is thick and glossy (about 2-3 minutes).
Plate with your favorite rice ( I like to make sushi rice and add in a yuzu furikake seasoning) and enjoy!