Spicy Mongolian Beef

Eph.1:

20 that he worked in Christ when he raised him from the dead and seated him at his right hand in the heavenly places,

21 far above all rule and authority and power and dominion, and above every name that is named, not only in this age but also in the one to come.

22 And he put all things under his feet and gave him as head over all things to the church,

23 which is his body, the fullness of him who fills all in all.

8 oz beef tenderloin or ribeye

2 T olive oil

1 onion, sliced

1 inch ginger, grated and divided

2 t roasted garlic, mashed

1/4 t pepper flakes

1 t corn starch

Sauce

2 T plus 1 t soy sauce

1 T water

2 t Mirin , divided

2 t brown sugar

Salt and pepper to taste

Garnish

1/4 c sesame seeds

1/2 c crushed sweet and salty peanuts

Cut beef into small strips and place in a large bowl.

Add corn starch, pepper flakes and 1 teaspoon soy sauce, water and Mirin to beef.  

Set aside for at least 30 minutes and up to one-hour.

In a large bowl, combine the rest of the Mirin, remaining soy, and brown sugar in a bowl.  

Stir well.

Add onions to the sauce you just made.

Heat a heavy pan over medium-high heat.

Add oil to pan and wait until just before it smokes (this will happen quickly if you heated the pan well first).

Add the ginger and garlic to the pan and stir rapidly for 5 seconds (this will prevent burning while also adding flavor to the oil).

Scatter meat in the pan, making sure not to crowd it.

When meat is done, set on a plate.

Add onion and liquid to hot pan, cooking until onions are translucent.

Add all beef to the pan, stir for about a minute.  

Garnish.

Serve with rice.