Mongolian Beef

Ingredients

• •1 lb flank steak, thinly sliced against the grain
• •2 tbsp cornstarch
• •2 tbsp vegetable oil
• •4 green onions, chopped (white and green parts separated)
• •3 cloves garlic, minced
• •1/2 cup soy sauce
• •1/4 cup brown sugar
• •1/4 cup water
• •1 tbsp rice vinegar
• •1 tsp ginger, minced
• •4 cups cooked white rice

Instructions

1. 1

   In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Let it sit for about 10 minutes.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

3. 3

   Add the beef in a single layer and cook for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of oil. Sauté the white parts of the green onions and minced garlic for about 30 seconds until fragrant.

5. 5

   In a bowl, mix together soy sauce, brown sugar, water, rice vinegar, and ginger. Pour this sauce into the skillet and bring to a simmer.

6. 6

   Return the beef to the skillet and cook for another 2-3 minutes, stirring to coat the beef in the sauce until heated through.

7. 7

   Serve the Mongolian beef over cooked white rice and garnish with the green parts of the green onions.