Mongolian Beef

 I was in the mood for something Asian-inspired, so I made this easy Mongolian Beef recipe, served with rice and steamed broccoli.  The flavor was great.  Fast and east weeknight meal.  I'd definitely make this again.

Mongolian Beef

Ingredients:

1 pound flank steak, thinly sliced (1/4" thick) against grain

1/4 cup cornstarch

3 tablespoons oil

1-2 teaspoons ginger, minced

4 cloves garlic, minced

1/2 cup soy sauce

1/4 cup water

1/2 cup brown sugar

2 green onions, sliced

Directions:

Combine the steak and cornstarch in a gallon-sized ziplock bag and toss to make sure the steak strips are fully covered with cornstarch.

Heat oil in a large wok or skillet over medium-high heat.  Shake off excess cornstarch, and add steak to skillet (work in batches so the skillet isn't over-crowded).  Cook steak slices for 1 minute on each side, then remove to a plate.  

When all the steak is cooked, add the ginger and garlic to the skillet and sauté for 20 seconds.  Stir in the soy sauce, water, and brown sugar and let the sauce come to a boil.   Add the steak back to the skillet, and stir to fully coat with the sauce.  Turn off the heat and let it sit for a minute to let the sauce thicken.  Stir in the green onions.  

Serve over rice and broccoli and garnish with more sliced green onions if desired.