Mongolian Beef

How to Make

• Step 1: Slice the flank steak against the grain into about 1/4 inch slices.

• Step 2: Make the sauce by heating 1 tablespoon of vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger, garlic and chili flakes to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

• Step 3: Coat the steak slices into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 minutes so the cornstarch sticks. As the beef sits, heat up 1 cup oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.

• Step 4: After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Remove the beef with a slotted spoon or tongs.

• Step 5: To thicken the sauce: whisk water with 1/2 cup cornstarch using amount of water to desired thickness. Add to simmering mixture in the wok or skillet mixing until thickened. Add the cooked beef back to skillet and coat with sauce.

• Step 6: Serve over rice.

• Step 7: Garnish with more green onions.