Mongolian Beef

Ingredients

• 1½ lb flank steak
• 2 tbsp cornstarch
• ½ cup vegetable oil
• ½ cup soy sauce
• ¼ cup water
• ½ cup brown sugar
• 1 tbsp fresh ginger
• 4 clove garlic
• 1 bunch green onions
• ½ tsp red pepper flakes (optional)
• 4 cup cooked white rice (optional)

Steps

1. Slice the flank steak against the grain into thin strips, then toss with cornstarch until evenly coated.
2. In a small bowl, whisk together soy sauce, water, brown sugar, minced ginger, and minced garlic to create the sauce. Add red pepper flakes if desired.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the beef in batches until crispy and browned, about 2-3 minutes per batch. Remove beef and drain excess oil, leaving about 1 tablespoon in the pan.
4. Pour the sauce into the hot pan and bring to a simmer, stirring until slightly thickened, about 1-2 minutes.
5. Return the cooked beef to the pan and toss to coat evenly with the sauce.
6. Chop green onions into 1-inch pieces and stir into the beef mixture.
7. Serve immediately, optionally over cooked white rice.