Mongolian Beef

Ingredients

• FOR THE BEEF:
• 2 Tablespoons Vegetable Oil
• 1 pound Flank Steak, Cut Into Thin Strips
• Cornstarch For Coating
• FOR THE SAUCE:
• 2 teaspoons Fresh Ginger, Minced
• 1 Tablespoon Garlic, Minced
• 1 Tablespoon Hoisin Sauce
• 1 teaspoon Sesame Oil
• ¼ teaspoons Freshly Ground Black Pepper
• ½ cups Soy Sauce
• ½ cups Water
• 2 teaspoons Cornstarch
• ½ cups Brown Sugar
• 2 bunches Green Onions, Cut Into 2-inch Pieces

Preparation Instructions

Add some oil to a hot wok or heavy skillet. Lightly coat the beef strips in cornstarch and shake to remove excess. Add beef into the hot oil. Stir-fry beef until caramelized on both sides. Remove the meat from the wok and set aside. Discard all but 2 teaspoons of the grease.

For the sauce: Add the ginger and garlic to the wok and stir-fry for about 30 seconds. Add remaining sauce ingredients, except for the green onions. Let the sauce simmer for 2 minutes, until sauce begins to thicken.

Return beef to the sauce and stir to coat. Add the green onions and stir again to coat. Simmer for 1 minute or just a bit longer until sauce thickens. Serve immediately with steamed rice and/or crispy fried cellophane or rice noodles.