Mongolian Beef!
Ingredients:
1 lb flank steak, thinly sliced against the grain
¼ cup cornstarch
2 tablespoons vegetable oil
3 green onions, chopped (whites and greens separated)
4 cloves garlic, minced
1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger)
For the Sauce:
½ cup soy sauce
½ cup brown sugar
1 tablespoon hoisin sauce (optional)
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon sesame oil (optional)
Instructions:
Step 1: Prepare the Beef
In a bowl, toss the sliced beef with cornstarch until evenly coated. This helps to tenderize the meat and create a crispy texture when cooked.
Let it sit for about 15 minutes to allow the cornstarch to adhere.
Step 2: Make the Sauce
In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, and sesame oil (if using). Set aside.
Step 3: Cook the Beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the coated beef in batches, avoiding overcrowding. Cook until browned and crispy, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
Step 4: Sauté Aromatics
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
Step 5: Combine and Simmer
Return the cooked beef to the skillet and pour the prepared sauce over it. Stir to coat the beef in the sauce.
Let it simmer for 2-3 minutes until the sauce thickens slightly and the beef is heated through.
Step 6: Serve
Remove from heat and garnish with the green parts of the green onions.
Serve hot over steamed rice or noodles.