Mongolian Beef

We absolutely love this Mongolian Beef recipe! It really hits the spot and is sure to be a hit with the whole family.

Ingredients:

- around 1 pound flank steak cut into ¼-inch strips (we ended up using 1.60 lbs)

- 1/4 cup plus 1 tablespoon cooking oil divided

- ¼ cup plus 2 teaspoons low-sodium soy sauce divided

- 5 tablespoons cornstarch divided

- 3 cloves garlic finely chopped

- 2 teaspoons fresh ginger

- ⅓ cup water

- 2 tablespoons brown sugar

- 2 tablespoons hoisin sauce

- 2 scallions cut into 1-inch pieces

- Sesame seeds for garnish

- Cooked jasmine rice for serving

Instructions

* In a plastic zipper bag, combine the cut steak with 1 tablespoon oil, 2 teaspoons soy sauce, and 2 tablespoons cornstarch. 


* Seal the bag and marinate in the refrigerator for 1 hour.

* In a large skillet over medium-high heat, heat the remaining oil. Dredge the beef through the remaining cornstarch, shaking off any excess. Saute beef in batches until crispy, about 2 minutes per side, then transfer to a paper towel-lined plate. Pat down.

* Dump oil from pan, rinse and dry pan. Add garlic and ginger and cook until fragrant, 1 minute. Stir in remaining soy sauce, water, brown sugar, and hoisin sauce. Bring the mixture to a simmer and allow it to thicken, 4 to 5 minutes.

* Add the beef to the pan and stir untill completely coated. Add scallions last and serve over a bed of jasmine rice