Mongolian Beef

Step 1

Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat.

Step 2

Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.

Step 3

Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.)

Step 4

Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.

Step 5

In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.

Step 6

In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds.

Step 7

Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.

Step 8

Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.

Step 9

Add green onions. Serve warm, over hot cooked rice