Mongolian Beef

Ingredients

Flank steak

1 pound, sliced thinly against the grain

Cornstarch

1/4 cup

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Soy sauce

1/4 cup

Brown sugar

2 tablespoons

Water

1/4 cup

Green onions

3, sliced

Sesame seeds

1 tablespoon, toasted

Instructions

1. In a large mixing bowl, toss the sliced flank steak with cornstarch until each piece is evenly coated. This step is crucial for achieving a crispy exterior when stir-frying.
2. Heat the vegetable oil in a large skillet or wok over high heat. Ensure the oil is shimmering and hot before adding the beef to achieve a perfect sear.
3. Add the beef in a single layer to the hot skillet, cooking for 2-3 minutes on each side until browned. Avoid overcrowding the pan; if necessary, cook in batches to maintain high heat. Remove the beef from the skillet and set aside.
4. In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
5. In a small bowl, whisk together the soy sauce, brown sugar, and water until the sugar is fully dissolved. Pour this sauce into the skillet with the garlic and ginger, cooking for about 2 minutes or until the sauce thickens slightly.
6. Return the cooked beef to the skillet, tossing to coat it well in the sauce. Allow it to heat through for an additional 2 minutes.
7. Garnish with sliced green onions and toasted sesame seeds before serving. Enjoy hot with steamed jasmine rice or lo mein noodles for a complete meal.