Betsy’s No Garlic Mongolian Beef

By Betsy Vail 05/31/15

Ingredients:

• 2 lbs. chuck beef (well-marbled)
• 2 large leeks, cleaned and sliced
• 8 oz. can of sliced bamboo shoots (optional)
• 8 oz. can of sliced water chestnuts (optional)
• 1½ c organic agave nectar
• ¾ c low sodium soy sauce
• ¼+ c arrowroot powder or corn starch (they are both drying/thickening agents)
• 1 Tbs Sake
• 1½+ tsp fresh grated ginger root or powder
• ¾ tsp Betsy's No Garlic Sambal Oelek Chili Paste
• sesame seeds (for garnish)
• olive oil for frying
• cooked rice

Directions:

1. Slice the beef against the grain into bite-size ¼ inch thick strips (bite-size in terms of both length and width). 
2. Place the beef strips in a large bowl and toss with the arrowroot powder, being sure to evenly coat each piece. Allow the beef to sit while the sauce is prepared (about 10+ minutes). 
3. Add ginger, agave nectar, soy sauce, Sake, and chili paste to a sauce pan and simmer until slightly thickened. 
4. While the sauce simmers, stir fry the beef strips in hot olive oil, stirring frequently, until browned on both sides. 
5. Remove the beef from the oil and allow it to rest in a bowl. 
6. Retain some oil from the beef and stir fry the leeks, bamboo shoots, and water chestnuts until cooked. 
7. Once the vegetables are cooked, the sauce is slightly thickened, and the beef is browned, toss together all ingredients in a wok for a final stir fry (for about 2 minutes on medium heat). Note: If the sauce is too runny, stir in small portions of arrowroot or corn starch until the desired consistency is reached.
8. Spoon over rice, then garnish with sesame seeds.

We enjoyed this recipe so much we reveled in every mouthwatering bite! Enjoy!

Yum