Mongolian Beef Recipe

Prep the beef: Slice the flank steak against the grain into ¼-inch thick strips. Place in a bowl and toss with cornstarch until evenly coated. Let sit for 5 minutes.

Make the sauce: In a medium bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes (if using). Set aside.

Heat the pan: Heat 1½ tablespoons of oil in a large skillet or wok over high heat until very hot (about 2-3 minutes).

Cook first batch: Add half the beef in a single layer. Let cook undisturbed for 1 minute, then flip and cook another minute until crispy and browned. Transfer to a plate.

Cook second batch: Add remaining oil and repeat with remaining beef. Transfer to plate.

Make the sauce: Pour the sauce mixture into the same skillet. Bring to a boil and cook for 2-3 minutes, stirring occasionally, until slightly thickened.

Combine: Return all the beef to the skillet along with the green onions. Toss everything together for 30-60 seconds until the sauce coats the beef and the green onions are just wilted.

Serve: Serve immediately over steamed rice. Garnish with sesame seeds if desired.