Mongolian Beef

Instructions

Step 1: Toss the sliced beef with cornstarch until evenly coated and let sit for 10 minutes. /n
Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. /n
Step 3: Add the beef in batches and cook until crispy and browned, then remove and set aside. /n
Step 4: In the same pan, add garlic and ginger, sautéing until fragrant. /n
Step 5: Pour in soy sauce, water, and brown sugar, stirring until the sugar dissolves and the sauce begins to thicken. /n
Step 6: Add red pepper flakes and sesame oil, mixing well. /n
Step 7: Return the beef to the pan and toss to coat in the sauce. /n
Step 8: Stir in green onions and cook for another 1–2 minutes. /n
Step 9: Serve hot over cooked white rice.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water if the sauce thickens too much during storage.