Mongolian Beef

Ingredients

• 1 pound beef flank or skirt steak

• 1/4 cup cornstarch

• 3 tablespoons neutral oil, divided

• 3 cloves garlic, minced

• 2 teaspoons grated fresh ginger

• 1/2 cup water

• 1/2 cup soy sauce

• 1/3 cup packed dark brown sugar

• red pepper flakes

• 2 green onions, stalks sliced into 1-inch pieces, whites thinly sliced.

Directions

1. Cut steak in half lengthwise, then cut crosswise, against the grain into 1/4 inch slices.

2. Combine steak and cornstarch until well coated.

3. Heat a large skillet with 1 tablespoon of oil over high heat. Add half the beef being careful not the overcrowd. Cook for about 1 minute per side or until brown. Set meat aside and repeat with the remaining beef and 1 tablespoon of oil.

4. Heat the remaining oil in the same skillet over medium heat. Add garlic, ginger and thinly sliced whites of the green onions for 30 seconds.

5. Add water, brown sugar, red pepper flakes and soy sauce. Bring mixture to a boil stirring until well blended. Cook until slightly thickened.

6. Return beef to skillet. Cook 2 to 3 minutes or until thickened and beef is heated through tir in the greens of the onions.

7. Serve with rice.