Mongolian Beef Soup

Instructions

1. 01

   Heat one tablespoon of the oil in a 4 to 5 quart Dutch oven over medium heat, until the surface shimmers.

2. 02

   Toss the beef pieces with 2 tablespoons of cornstarch, optional Aleppo pepper, and paprika to coat. Add half of the beef to the pot in an even, single layer. Sear all sides. Remove to a bowl.

3. 03

   Add another tablespoon of oil, and the remaining beef, repeating the cooking process. Transfer to the bowl and set aside.

4. 04

   While the beef cooks in the step above, whisk all of the sauce ingredients together in a mixing bowl. Set aside.

5. 05

   Add a splash of red wine or chicken broth to deglaze the pot. Add one tablespoon olive oil, plus the onions, leeks, and bell pepper. Saute until soft.

6. 06

   Scoot the vegetables to one side of the pot. Add a splash of broth to the cleared space, and stir the tomato paste and ginger in the broth puddle until smooth and fragrant. Blend into the vegetables.

7. 07

   Pour in the homemade sauce and mix well. Let heat for a few minutes - you'll notice the sauce begins to thicken and turn glossy.

8. 08

   Scrape the seared beef into the soup, along with all of the juices. Top with the remaining broth. Bring the soup to a light boil, then reduce heat and simmer for 10 minutes.

9. 09

   Top the soup with the green onions and a sprinkling of sesame seeds. Serve with the rice on the side, so that your guests can add the amount they want.*