Crispy Mongolian Beef

• Produce

  • 3 Garlic cloves, large
  • 2 tsp Ginger
  • 2 Green onions

• Condiments

  • 1/3 cup Soy sauce, light

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 cup Brown sugar, dark
  • 1/4 cup Cornstarch
  • 1/2 tsp Kosher salt
  • 1/4 tsp Red pepper flakes
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Sesame oil
  • 1/2 cup Vegetable oil

• Liquids

  • 1/2 cup Water

• Other

  • 1 lb Flank steak, sliced thinly and into bite sized pieces

Found on sweetteaandthyme.com

Ingredients

• 1 lb. flank steak, sliced thinly and into bite sized pieces
• ¼ cup cornstarch
• ½ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp sesame oil
• ⅓ cup light soy sauce
• ½ cup water
• 2 tsp freshly grated ginger
• 3 large garlic cloves(4 small ones), pressed or minced
• ½ cup dark brown sugar
• ½ cup vegetable oil
• ¼ tsp red pepper flakes (optional)
• 2-3 green onions, green parts only, chopped
• Sesame seeds, for garnish

Directions

• In a small saucepan over medium heat, mix sesame oil, soy sauce, water, sugar, ginger, garlic, and red pepper flakes. Let simmer for 7-10 minutes, until it reduces just a little. Take off heat and set aside.
• In a medium sized bowl, cover the beef slices in salt, pepper and cornstarch.
• In a large skillet, heat vegetable oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on one side then another minute on the other, the beef should have a crispy crust on each piece. Scoop each batch up onto a plate lined with paper towels to absorb excess oil.
• After each batch is through, discard the excess oil from the pan. Add soy sauce mixture and beef into the pan and let the sauce reduce for 2-3 minutes (or more, you want it to thicken and reduce as a glaze but dont let it completely evaporate and burn) over medium/medium low heat.
• Toss in sesame seeds and green onion slices then serve immediately with white rice.