Mongolian Beef

Serves 4

Ingredients

• 1.25 lb flank steak
• 1/4 cup cornstarch
• 1/4 cup vegetable oil
• 4 cloves garlic
• 1 tbsp fresh ginger
• 1/3 cup low-sodium soy sauce
• 1/3 cup packed dark brown sugar
• 1/3 cup water
• 1 tsp toasted sesame oil
• 6 green onions
• 1/4 tsp red pepper flakes
• 4 cups cooked white rice

Instructions

1. 1Pat the flank steak dry and slice it thinly against the grain into bite-size strips.
2. 2Toss the steak strips with cornstarch until evenly coated; let sit 10 minutes while you prep the sauce and aromatics.
3. 3Mince the garlic and grate or finely mince the ginger. Slice the green onions into 2-inch pieces, keeping whites and greens together.
4. 4In a small bowl whisk soy sauce, brown sugar, water, sesame oil, and red pepper flakes until the sugar mostly dissolves.
5. 5Heat a large skillet or wok over medium-high heat until hot. Add half the vegetable oil.
6. 6Shake excess cornstarch from half the steak and stir-fry in a single layer 1–2 minutes per side until browned at the edges but not fully cooked through; transfer to a plate. Repeat with remaining oil and steak.
7. 7Lower heat to medium. Add garlic and ginger to the pan and stir 20–30 seconds until fragrant.
8. 8Pour in the sauce mixture and bring to a lively simmer, scraping up any browned bits, 1–2 minutes until slightly thickened and glossy.
9. 9Return the steak and any juices to the pan along with the green onions. Toss 1–2 minutes until the beef is cooked through and coated and the onions are just wilted.
10. 10Serve immediately over hot cooked white rice.