Mongolian Beef (Better Than Takeout!)

Slice the flank steak against the grain into thin strips.

Place the steak strips in a ziplock bag or bowl with the cornstarch. Toss well to ensure every piece is evenly coated. Let sit for 5 minutes.

In a small bowl, whisk together the soy sauce, water, brown sugar, minced garlic, and grated ginger. Set aside.

Heat the oil in a large wok or skillet over medium-high heat.

Add the beef in a single layer (cook in two batches to avoid overcrowding). Sear for 2-3 minutes per side until crispy and browned. Remove beef to a plate.

Pour the sauce mixture into the hot pan. Let it bubble and simmer for 2 minutes until the sugar dissolves and the sauce thickens slightly.

Add the fried beef and the green onions back into the pan.

Toss for 1 minute to coat the beef in the glaze and slightly wilt the onions.

Serve immediately over steamed rice.