Mongolian Beef

Prep Time: 20 mins | Cook Time: 10 min. | Course: Dinner | Servings: 4

Marinated strips of flank steak sauteed over caramelized onions with a green onion mildly spicy teriyaki sauce.

1 flank steak, cut into strips

½ cup Yoshida's gourmet sauce

½ cup water

½ jalapeno, diced 

1 Tbsp peanut oil

1 tsp sesame oil

1 onion, sliced

3 cloves garlic, minced

1 Tbsp sesame seeds

1 green onion, sliced

1 tsp ginger, grated

½ tsp red pepper flakes

Marinate the flank steak strips, Yoshida’s sauce, water and jalapeno in a gallon bag and refrigerate. When ready to cook, heat the peanut and sesame oil in a large skillet over medium-high heat. Add in the onion and cook for 2-3 minutes until lightly caramelized. Remove the onions onto a serving platter. Add the flank strips to the skillet and cook, turning occasionally for 5 minutes until the beef is cooked. Place cooked beef strips over the onions. Add the jalapeno marinade into the skillet and cook until reduced by half. Stir in the garlic, sesame seeds, green onion, ginger and red pepper flakes. Pour over the beef and serve.