Mince the garlic.

Rinse and slice the green onions on a bias.

Let the Beefless Beef Tips thaw, if necessary.

• Rinse jasmine rice in cool water and continue rinsing until the water runs clear.

• Place 2 cups of water, rice, and 1 Tsp. of salt in a large saucepan over high heat and bring to a boil.

• Reduce heat to low, cover with a lid, and allow rice to simmer for 10-12 minutes, or until water has been absorbed and rice is tender.

• Salt and pepper to taste.

• Remove from heat and fluff with fork before serving.

Warm 2 Tsp. olive oil in a skillet over medium heat. Once the oil is hot, add ginger and garlic to the pan and sauté for 1 minute, or until aromatic. Reduce heat to medium-low, and add the soy sauce, Hoisin sauce, and 1/2 cup of water before the garlic scorches. Dissolve the brown sugar into the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes, or until the sauce thickens. Cover with a lid and keep warm over low heat.

Put the cornstarch in a bowl with a pinch of salt and pepper. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 5 minutes so the cornstarch adheres to the pieces. While beef is sitting, warm 3 Tbsp. of olive or vegetable oil in a skillet with high sides over high heat. Once hot, add the coated beef pieces and cook on each side for 2-3 minutes, or until beef pieces become crisp and warmed throughout. Once cooked, add the pieces onto a paper towel-lined plate to soak up any excess oil.

Add the green onions (reserving a pinch for garnish) into the sauce. Simmer for 2-3 minutes. Then add the coated beef to the sauce, coating the beef with the sauce. Warm for another 1 minute and keep warm until ready to serve.

Pack a serving of rice into a bowl. Flip the bowl over to create a dome-shape on the plate.

Ladle a serving of Mongolian Beef over the rice.

Garnish with sesame seeds and remaining green onions.