Mongolian Beef Stir Fry

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

1/2 cup

Brown sugar

1/4 cup

Water

1/4 cup

Green onions

4, sliced

Sesame seeds

1 tablespoon, toasted

Instructions

1. In a mixing bowl, toss the sliced flank steak with cornstarch until well-coated. This will create a crispy texture when cooked.
2. Heat the vegetable oil in a large skillet or wok over high heat until shimmering.
3. Add the coated beef to the skillet in a single layer and cook for 2-3 minutes on each side, or until browned and cooked through. Remove the beef from the skillet and set aside.
4. In the same skillet, add the minced garlic and grated ginger. Stir-fry for about 1 minute until fragrant, being careful not to burn them.
5. In a separate small bowl, whisk together the soy sauce, brown sugar, and water until the sugar is dissolved.
6. Pour the sauce into the skillet and bring to a simmer. Allow it to cook for a minute until the sauce begins to thicken slightly.
7. Return the cooked beef to the skillet and toss well to coat with the sauce. Cook for an additional 2-3 minutes, ensuring the beef is heated through.
8. Remove from heat and garnish with sliced green onions and toasted sesame seeds.
9. Serve immediately over steamed rice or noodles for a complete meal.