Mongolian Beef & Cabbage

A very quick and tasty meal. If you have left-over rice, 20-30 minutes.
The last time we tried this, we used pickled ginger, which was wonderful

Ingredients

• 2 lb Chuck Eye/steak/flank steak cut in thin bite sized strips

• 2 T B&Gerk

• ½ head green cabbage, thinly sliced

• 2 T sesame oil

• 2 T olive oil

• 4 T garlic, minced

• 2 T fresh ginger, finely grated. Optional, use pickled ginger

Sauce

• ⅓ cup soy sauce

• 2 T hoisin sauce

• 1 T rice vinegar

• 2 T brown sugar

• ¼  t crushed red pepper flakes

• B&G to taste

• jasmine rice

Garnish

• 2 green onions, chopped

• ¼ cup fresh cilantro, chopped

Start your rice, It will take the most time in this dish

Mix 2T B&Gerk into the thin sliced steak

Heat 1 T of the Olive oil in a  wok over medium-high heat. Once hot, add the sliced cabbage in an even layer. Let it cook undisturbed for a minute before stirring, allowing the edges to caramelize. Mix the cabbage, let it sit for maybe to seconds, do it again.  Our goal is to slightly cook the cabbage, but keep it crisp. Place it in a bowl to the side when it reaches desired cook level

In a small sauce pot, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and crushed red pepper flakes if using. Cook on low to thicken the sauce.

Add 1 T of oil along with the sesame oil to the wok.  Reduce the heat slightly and add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, just until fragrant and just beginning to brown

Add the steak the wok. Cook to medium rare. Add sauce, mix it in.  Add cabbage, mix it in for maybe 2 minutes.

Serve steak and cabbage on a bed of jasmine rice, garnish with cilantro and green onions