20 Minute Crispy Mongolian Beef

1. To a large skillet, add the steak with cornstarch. Add the oil and cook over medium heat until seared, about 5 minutes. Mix in the butter, garlic, fresh ginger, and pickled ginger. Cook for 1-2 minutes, until the garlic is fragrant. 
2. Add the tamari, ginger juice, brown sugar, and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds.
3. To make the tomato salad, combine all the ingredients in a bowl, gently tossing. Season with chilies to taste, and add lots of basil.
4. Serve the steak, tomatoes, and remaining sauce over bowls of rice. Top with basil, if desired. Enjoy!