Quick Mongolian Beef

1. 1

   Heat 2 teaspoons vegetable oil in a small saucepan over medium-low heat. Add the ginger and garlic and saute until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

2. 2

   Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

3. 3

   Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

4. 4

   Place a large saute pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot, add the beef to the pan and saute for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel lined plate. Pour any excess oil out of the wok.

5. 5

   Place the saute pan back over medium heat. Add the prepared sauce to the hot pan until it comes to a boil , then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

6. 6

   Transfer steak and scallions with a slotted spoon to a plate and serve.

No additional tips available.