Mongolian-Style Beef & Rice

A simple but rich sauce is the perfect complement to delicious beef and rice. Don't forget the green onions; they add a welcome freshness.

Serves 2

Serving size = 1 steak, 1/2 cup cooked rice, 3 tablespoons of sauce

420 calories

10g fat

54g protein

35g carbs

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 it shimmers. 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; 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.