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Shared By Grace Warren Atwood

Rachael's Mongolian Beef With Shishito Peppers

Ingredients

  • 1 ½ cups water
  • Salt and coarse black pepper
  • 1 cup jasmine rice
  • 1 ½ to 2 pounds thin sirloin or flank steak, thinly sliced against grain
  • 1 tablespoon ground Szechuan peppercorn
  • ¼ to ⅓ cup cornstarch
  • ⅓ cup hoisin sauce
  • ⅓ cup water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons smoked shoyu sauce or soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon toasted sesame oil
  • 5 to 6 tablespoons peanut oil
  • 1 package stemmed shishito peppers , or 1 pint
  • 2 inches ginger root, cut into matchsticks or chopped
  • 4 cloves garlic, thinly sliced or chopped
  • 1 bunch spring onions or 2 bunches scallions, trimmed of roots and chopped, reserve about ½ cup greens to garnish
  • Toasted sesame seeds, for garnish

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