Mongolian Beef Recipe

• 1-inch thick sirloin steak — 1.5 lb
• cornstarch — 0.33 cup
• Canola oil — 0.25 cup
• Salt — 0.25 tsp
• fresh grated ginger — 1 tbsp
• Minced garlic — 4 tbsp
• tamari — 0.33 cup (or soy sauce)
• water — 0.50 cup
• brown sugar — 0.33 cup
• stalks scallion — 8 stalk (cut into 2 in pieces)

Instructions

1. Slice the steak thinly and lightly pound it flat. Place the meat in a zip-top bag, add the cornstarch, and toss until evenly coated.
2. Heat the canola oil in a large pan over medium-high heat. Cook the steak in a single layer for about 30 seconds per side, working in batches if needed. Remove the steak and lightly season with salt.
3. In the same pan, quickly sauté the ginger, garlic, and chili oil or red pepper flakes for a few seconds. Add the soy sauce, water, and brown sugar, then bring to a boil.
4. Return the steak to the pan and stir until the sauce thickens, about 20–30 seconds. Turn off the heat, stir in the green onions, and serve over rice, noodles, or in lettuce wraps.