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Mongolian Beef with Shishito Peppers and Daikon Radishes Galette

Ground pork or thinly sliced sirloin can be substituted for ground beef. No daikon? Use a turnip. No shishitos? Use sliced bell peppers.
Prep Time15 mins
Cook Time50 mins
Total Time2 hrs


  • 1/2 pound ground beef
  • 1/2 tablespoon Szechuan peppercorn ground (toasting optional)
  • 2 tablespoons cornstarch
  • 3 tablespoons hoisin sauce
  • 3 tablespoons water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon light brown sugar
  • 1/2 tablespoon toasted sesame oil
  • 2 –3 tablespoons canola oil
  • 1 pint shishito peppers stems removed
  • 1 small daikon radish sliced on mandolin; reserve about 1/4 for garnish
  • 1- inch ginger root cut into matchsticks
  • 2 cloves garlic thinly sliced or chopped
  • 3 scallions trimmed of roots and chopped
  • Toasted sesame seeds for garnish


  • Prep your veggies. In a small bowl, whisk together hoisin, water, Worcestershire, soy sauce, brown sugar, and toasted sesame oil.
  • In a large cast-iron skillet, heat 1 tablespoon of canola oil and add the ground beef. Season with salt and Szechuan peppercorns.
  • Once beef has browned, scatter cornstarch on top and stir. Cook another 2 minutes. Remove beef to a plate.
  • Keep the cast-iron skillet over medium-high to high heat and add 2 more tablespoons of oil. Add shishito peppers and blister, 2 minutes. Add ginger, daikon, garlic, and scallions; toss another minute. Add meat, sauce, and toss to combine. Remove from heat and let cool. Fold pastry and bake.
  • Garnish the finished galette with remaining daikon and sesame seeds.