Mongolian Beef

Ingredients

¼ cup + 2 teaspoons vegetable oil

1 teaspoon fresh ginger, minced

3 cloves garlic, minced

1/4 cup soy sauce + 2 tablespoons

2 tablespoons hoisin sauce

¼ cup water

3/4 cup brown sugar

1/2 teaspoon chili flakes

5 green onions, diced (reserving some for garnish)

1 pound skirt steak (or flank) sliced thin and against the grain

¼ cup cornstarch

Black and white sesame seeds for garnish

PREP TIME: 20 MINUTES | COOK TIME: 20 MINUTES | SERVINGS: 4-6

1.Place your sliced steak, cornstarch, 2 tablespoons soy sauce and hoisin sauce in a large ziplock bag. Seal tightly and massage around until coated. Let rest on your counter for 10 minutes.

2. Heat 2 teaspoons vegetable oil in a sauté pan over medium low heat. Add ginger and garlic, sauté for 1 minute and then add the soy sauce, water, brown sugar and chili flakes. Stir and bring mixture to a boil. Boil gently for 5 minutes until the sauce starts to thicken, whisking occasionally. Pour the brown sugar mixture into a small bowl and set aside.

3. In the same pan add the remaining 1/4 cup vegetable oil, heat to medium. Working in batches, add steak and sauté for 2 minutes per side, remove and drain on paper towels. (It's ok that the meat isn't fully cooked...it will continue to cook when you add it back to the pan)

4. Pour out excess oil from pan. Place steak back in pan and cook for an additional 1-2 minutes until steak is cooked to your preferred doneness. Add the brown sugar sauce back in along with green onions. Cook for 1 minute.

5. Serve the steak on top of rice. I also serve mine with roasted broccoli. (Toss broccoli with olive oil, salt and pepper and chili flakes and bake at 400 for 20 minutes).