Mongolian Beef

In a small bowl whisk together the ginger, garlic, red pepper flakes, brown sugar, soy sauce and water. Set aside.

Cut the steak into ¼ inch or thinner pieces with a sharp knife against the grain.

Add the cornstarch to a large ziploc bag and add the steak pieces into it. Shake the bag and make sure all the beef is covered. Let it sit in the bag for a few minutes while you continue on in the recipe.

Add the oil to a large skillet or wok and heat over hot heat. Once hot, add half the beef in a single layer and cook for 45 seconds. Flip the beef over and cook an additional 45 seconds. Remove to a plate and cook the second half of the beef the same way you cooked the first half. *The beef does not need to cook through in this step. It will continue cooking with the sauce later.*

Remove to a plate and reduce heat to medium high.

Add the sauce you previously mixed to the hot pan and whisk continuously and bring to a boil. Reduce heat to medium and add the beef to the sauce. Toss to combine, cooking to thicken the sauce, about 2-3 minutes.

Sprinkle the green onions and sesame seeds over the top and toss once more. Remove from heat and serve with rice, if desired.