Mongolian Beef

The guys at my house are big Asian cuisine fans. Generally Asian recipes are very labor intensive and involve a lot of different ingredients that I don't keep at home. When I saw this recipe last Thursday on elly says opa!, I knew that I had to try it. The only ingredient that I had to buy was the flank steak. I made a few changes, including adding much more brown sugar (we like sweet sauces) and adding some Sriracha chili sauce for more heat.

Mongolian Beef

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

Pat the steak pieces dry and toss in a bowl with corn starch. Shake off excess, but make sure every piece is coated.

Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant, add the soy sauce, water, brown sugar, and red pepper flakes. Cook for about 2 minutes and transfer to a bowl.

Add the remaining oil to the wok and turn on high. Cook the beef until it is brown on all sides. Add the sauce back to the wok and let it thicken, add the green onions and Sriracha in just before plating.

Adapted from Pink Bites