Mongolian Beef

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Step 1

1) In a medium bowl, whisk together scallion whites, 4 minced cloves garlic, 1 piece minced ginger, ¼ cup brown sugar, 2 tbsp soy sauce, ¼ tsp cayenne pepper. Pour mixture into a resealable freezer bag with the flank steak and seal.

Step 2

2) Transfer sealed steak to a Suvie pan, cover completely with water, and insert into bottom of Suvie. Input settings below and cook now or schedule. Place 1 cup jasmine rice in a Suvie rice pot and insert into your Suvie Starch Cooker. Input settings for long grain rice, fill reservoir, and schedule. Suvie Cook Settings Bottom Zone: Sous Vide at 120°F for 2 hours Top Zone: None

Step 3

3) After the steak is done cooking, pour marinade into a small saucepan. Divide steak between two Suvie roasting racks set within two Suvie pans. Return to Suvie and roast for 10 minutes or until browned and fragrant.

Step 4

4) Meanwhile, dissolve 2 tsp cornstarch in 1 tbsp hot water and whisk into marinade. Bring to a simmer over medium heat and cook until thickened, about 2 minutes. Set aside.

Step 5

5) After the steak is finished broiling, transfer to a cutting board and slice against the grain into thin pieces. Transfer to saucepan with marinade, stirring to coat in sauce. Fluff jasmine rice and divide between bowls. Top rice with steak and garnish with scallions.

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