Mongolian Beef

Beef

• 1.5 lbs flank steak, sliced thin against the grain
• 1/4 cup cornstarch
• 2 tbsp vegetable oil

Sauce

• 1/2 cup low-sodium soy sauce
• 1/3 cup packed brown sugar
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup water
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)

To Serve

• 3 cups cooked white rice
• 4 green onions, cut into 1-inch pieces
• Sesame seeds for garnish

1. Toss sliced beef with cornstarch until evenly coated. Shake off excess.
2. Whisk together all sauce ingredients in a bowl and set aside.
3. Heat oil in a large skillet or wok over high heat until very hot and just beginning to smoke.
4. Add beef in a single layer (cook in batches if needed) and sear without stirring for 1-2 minutes until browned. Flip and cook another minute. Remove and set aside.
5. Pour sauce into the skillet and bring to a boil. Cook for 2-3 minutes until slightly thickened.
6. Return beef to the pan along with green onions. Toss to coat in sauce and cook 1 more minute.
7. Serve over steamed rice, garnished with sesame seeds.