Mongolian-Style Beef & Rice
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon sesame oil
- 2 (8-ounce) Certified Piedmontese grass fed, grass finished flank steaks
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons hoisin sauce
- 1 bunch green onions, thinly sliced, tops and bottoms separated
- 1 cup cooked jasmine rice
Season steaks with salt and pepper. In a large sauté pan over high heat, heat the sesame oil until shimmering. Sear the steaks in the pan until golden brown on both sides; remove from pan and set aside. Reduce heat to medium and add the soy sauce, sweet chili sauce, hoisin sauce, and the bottoms of the green onions and combine. Let the mixture simmer for 2 to 4 minutes; add the steak. Baste the steaks with the sauce, flipping occasionally, until cooked to desired doneness. Remove the steaks from the sauce and allow to rest for at least 5 minutes.
Slice the steaks and transfer to the top of the rice. Generously sprinkle the tops of the green onions over the dish.