mongolian beef

Ingredients

• 1.5 lbs Flank Steak, thinly sliced against the grain
• 1/2 cup Cornstarch
• 1/4 cup Soy Sauce
• 1/4 cup Water
• 2 tbsp Vegetable Oil
• 4 cloves Garlic, minced
• 1 inch Ginger, grated
• 1/2 cup Beef Broth
• 1/4 cup Brown Sugar
• 2 tbsp Oyster Sauce
• 1/4 cup Sesame Seeds, toasted
• 2 Green Onions, sliced for garnish

Instructions

1. In a large bowl, toss the sliced flank steak with cornstarch, ensuring it’s evenly coated.
2. Heat vegetable oil in a wok or large skillet over high heat. Add the steak and stir-fry for 2-3 minutes, until browned on all sides.
3. Remove the steak from the wok and set aside.
4. Add minced garlic and grated ginger to the wok and stir-fry for 30 seconds, until fragrant.
5. Pour in beef broth, brown sugar, and oyster sauce. Bring to a simmer, stirring constantly until the sauce has thickened slightly.
6. Return the steak to the wok and toss to coat evenly in the sauce.
7. Serve immediately over rice, garnished with toasted sesame seeds and sliced green onions.

Notes

• For best results, slice the flank steak thinly *against* the grain. This ensures tenderness.
• Using a hot wok or skillet is crucial for achieving the characteristic 'wok hei' (smoky flavor).
• Toasting the sesame seeds enhances their nutty flavor and adds a beautiful visual element.
• Store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days.