Classic Mongolian Beef Stir-Fry

1.Pat the flank steak slices dry with paper towels. In a medium bowl, toss the beef with cornstarch until evenly coated. Set aside for 5 minutes.

2.In a small bowl, whisk together soy sauce, water, brown sugar, sesame oil, and crushed red pepper flakes (if using). Set the sauce mixture aside.

3.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the beef in a single layer (do this in batches if necessary to avoid overcrowding) and sear for about 2 minutes per side until browned and just cooked through. Remove the beef from the skillet and set aside.

4.Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant but not burnt.

5.Add the scallions to the skillet and stir-fry for 1-2 minutes until they begin to soften but remain crisp.

6.Return the cooked beef to the skillet and pour the prepared sauce over the top. Stir well to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the beef and scallions evenly.

7.Taste and season with salt and freshly ground black pepper as needed.

8.Serve the Mongolian beef hot over steamed white rice.