Mongolian Beef

Ingredients:

• 1 lb of flank steak, thinly sliced crosswise
• 1 small sliced onion
• 1/4 cup of cornstarch
• 2 TB of canola oil

SAUCE:

• 1/2 teaspoon of grated ginger
• 1 tablespoon of chopped garlic (3 large cloves)
• 1/2 cup of water
• 1/3 cup of soy sauce (I use low sodium)
• 1/2 cup brown sugar
• 1/4 teaspoon of red pepper flakes

• 3 green onions, sliced crosswise into thirds [or 1 inch pieces]

Directions:

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Assemble the sauce in a bowl

Heat skillet or large wok to medium-high, add the sauce and heat for about 4 minutes and transfer back to bowl. 

Turn the heat up and add the oil to the wok. Add the beef and white onion and cook, stirring until the beef is browned (this is a quick thing: 2-3 minutes). Pour the sauce back into the wok and let it all cook together. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions at the last minute so the green parts will stay green.