Adapted from P.F. Chang’s famous recipe, this is a quick and easy way to get a meal on the table. Beef is traditional, but this is also good with thin-sliced chicken or pork (no changes in procedure needed). In a pinch, you can even substitute garlic powder and powdered ginger for fresh, but honestly, the fresh aromatics are better. Enjoy!

 Ingredients

1 lb. flank steak, thinly sliced against the grain

1/4 cup cornstarch

2 Tbsp vegetable oil

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup water

3 cloves garlic, minced or grated

1 tsp fresh ginger, minced

1/4 tsp red pepper flakes (optional)

4 green onions, sliced into 1-inch pieces

Cooked white rice, for serving

Instructions

·       Pat the sliced steak dry with paper towels, then toss the steak pieces in cornstarch, ensuring each piece is lightly coated. Let the beef rest for 10 minutes while you prepare the sauce.

·       In a small saucepan over medium heat, combine soy sauce, brown sugar, water, minced garlic, ginger, and red pepper flakes. Bring the mixture to a simmer, stirring until the sugar dissolves. Let the sauce simmer for 2-3 minutes to thicken slightly, then remove from heat and set aside.

·       Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated beef in batches, making sure not to overcrowd the pan. Sear the beef for 1-2 minutes per side until crispy and browned. Remove from the skillet and set aside.

·       Return all beef to the skillet. Pour the prepared sauce over the beef and toss to coat. Add the sliced green onions and stir-fry for another minute to combine all the flavors.

·       Serve the Mongolian beef over steamed white rice and garnish with additional green onions if desired.