Mongolian Beef

Name: Mongolian Beef
Ingredients: 2/3 lb. flank steak, sliced across the grain (I used chuck steak which worked fine and was 1/4 of the price of flank steak); 3 Tbsp. corn starch; 3 tsp. canola oil, divided; 1/2 tsp. grated ginger; 2 cloves garlic, minced; 1/3 cup low-sodium soy sauce; 1/3 cup water; 1/4 cup brown sugar; 1/4 tsp. (heaping) red pepper flakes

9 ingredients

3 steps

Ingredients

2/3 lb. flank steak, sliced across the grain (I used chuck steak which worked fine and was 1/4 of the price of flank steak)
3 Tbsp. corn starch
3 tsp. canola oil, divided
1/2 tsp. grated ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 tsp. (heaping) red pepper flakes

Directions

1

Pat the steak pieces and make sure they're dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sauce, water, brown sugar and red pepper flakes.
2

Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.
3

Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking.