Mongolian Beef

Serves 2 (can easily be doubled to serve 4)
From Elly Says Opa who adapted from Pink Bites

Note: Toss in broccoli, snow peas, or any veggie of your choosing during the last five minutes of cooking, making this more of a wholesome one pot meal. 


FORMULA:

• 2/3 lb. flank steak, sliced across the grain
• 3 Tbsp. corn starch
• 3 tsp. canola oil, divided
• 1/2 tsp. grated ginger
• 2 cloves garlic, minced
• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 1/4 cup brown sugar
• 1/4 tsp. (heaping) red pepper flakes
• 2-3 large scallions, sliced

PROCESS:

1. Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake of excess cornstarch using a fine strainer.
2. Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.
3. Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic.  Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl or measuring cup.
4. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned.
5. Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place beef mixture on top of a bed of brown rice and garnish with scallions. Serve with a side of steamed veggies dolloped with leftover soy sauce mixture (or see note above).