Spicy Jalapeño Honey Mongolian Beef

1.In a large bowl, toss the thinly sliced flank steak with cornstarch until each piece is well coated. Set aside for 10 minutes to allow the cornstarch to adhere to the beef.

2.In a small bowl, whisk together the soy sauce, water, honey, hoisin sauce, rice vinegar, and brown sugar until well combined. Set aside.

3.Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated beef slices in batches, making sure not to overcrowd the pan. Cook each batch for about 2-3 minutes on each side until the beef is browned and crispy. Remove the beef from the skillet and set aside on a plate lined with paper towels to drain excess oil.

4.In the same skillet, remove excess oil, leaving about 1 tablespoon. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

5.Add the sliced jalapeños to the skillet and cook for another 1-2 minutes until they start to soften.

6.Pour the prepared sauce mixture into the skillet, stirring to combine with the garlic, ginger, and jalapeños. Bring the sauce to a simmer and let it cook for about 2-3 minutes until it slightly thickens.

7.Return the cooked beef to the skillet, tossing it in the sauce until well coated. Cook for an additional 2 minutes to heat the beef through and allow the flavors to meld.

8.Season with salt and black pepper to taste. Stir in the chopped green onions and sprinkle with sesame seeds before serving.

9.Serve the Spicy Jalapeño Honey Mongolian Beef hot over steamed rice or noodles, garnished with additional green onions if desired.