Mongolian Beef

Step 1

Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

Step 2

Heat the vegetable oil in a large pan over high heat.

Step 3

Add the meat in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

Step 4

Remove the meat from the pan and place on a plate lined with paper towels.

Step 5

Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.

Step 6

Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.

Step 7

Add the meat and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.