Easy Mongolian Beef

• Gluten free

• Meat

  • 1 1/2 lbs Flank steak

• Produce

  • 5 clove Garlic
  • 1/2 tsp Ginger, ground
  • 1 Green onions

• Canned Goods

  • 3/4 cup Beef broth

• Condiments

  • 1 tbsp Hoisin sauce
  • 1 cup Soy sauce

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/2 cup Brown sugar, packed
  • 1/4 cup Cornstarch
  • 1 tbsp Red pepper flake
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Rice vinegar, seasoned
  • 2 tbsp Sesame oil

Found on showmetheyummy.com

Description

Directions

• In a small bowl whisk together soy sauce, oil, garlic, brown sugar, and red pepper flakes. Set aside.
• Place sliced steak in a gallon size baggie and pour in marinade.
• Close and place in fridge for at least 4 hours, but I let mine marinate in the fridge overnight.
• In a medium sized bowl, whisk together sauce ingredients: soy sauce, broth, red pepper, ginger, brown sugar, hoisin sauce, vinegar, garlic, and cornstarch. Set aside.
• In a large skillet, heat sesame oil over medium high heat.
• Once hot, add in marinated steak.
• Cook steak for about 2-5 minutes, or until nicely browned.
• Pour in sauce, raise heat to high and cook until sauce has thickened and steak is cooked to you liking.
• Serve immediately over rice and top with sliced green onions, sesame seeds, and more crushed red pepper flakes.