Mongolian Beef



1 lb flank steak

1/4 cup cornstarch

1/4 cup vegetable oil

2 tsp fresh ginger, minced

1 tbsp garlic, minced

1/3 cup soy sauce

1/3 cup water

1/2 cup dark brown sugar

4 green onions, green parts only sliced into 2 inch pieces


Slice steak into 1/4 inch pieces and add to a ziplock back with cornstarch. Coat and let sit while making sauce.

Whisk togther the soy sauce, water and dark brown sugar and set aside.

Add vegetable oil on medium high heat to a wok. When barely smoking, add steak and cook for 1 minute on one side. Cook in batches if the pan is full. Remove from pan when cooked.

Add the ginger and garlic to the pan and cook for 10-15 seconds or until fragrant.

Add the steak back and let thicken for 30 or so seconds. Add a mix of 1 tbsp cold water and 1 tbsp whisked together if sauce is not thickening enough. Add the green onions and combine. Serve immediately.


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