Mongolian Beef

Instructions

1. Pat the steak slices dry with paper towels and place them into a medium bowl. Add the cornstarch, ensuring each piece is coated evenly. This will help thicken the sauce and provide a nice crust on the beef.
2. In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Make sure the oil is hot before adding the beef to help prevent sticking.
3. Add half of the coated beef slices to the skillet, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side until brown and crispy. Remove and set aside on a plate lined with paper towels. Add the remaining oil and repeat with the rest of the beef.
4. In the same skillet, reduce the heat to medium. Add the soy sauce, water, brown sugar, ginger, and garlic. Stir to combine and let the mixture simmer for about 3-4 minutes, or until the sugar has dissolved. If you have a sweet tooth, you can taste and add a bit more sugar if desired.
5. Return the cooked beef slices to the skillet and stir them into the sauce, making sure each piece is thoroughly coated. Add the green onions and sesame oil. Stir for an additional 1-2 minutes to combine. If you like a bit of heat, add the red pepper flakes at this point.
6. Remove from heat and serve the Mongolian Beef hot over a bed of steamed white rice. You can garnish with additional chopped green onions or sesame seeds if desired.