20-minute-crispy-mongolian-beef.
The newest take-out-style dinner made at home. Thinly sliced steak is cooked in a dark, sweet, and tangy sauce until caramelized around the edges. It’s then served simply with steamed rice and a fresh sesame basil tomato salad. The addition of butter and ginger is the secret. This dish is salty, tangy, and sweet and has just the right amount of spice. Simply delicious!
Ingredients
1.5 pounds flank or skirt steak, thinly sliced
0.5 cup tamari or soy sauce
2.5 heirloom tomatoes, cut into wedges
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