Delicious & Easy Mongolian Beef

This recipe might be one of my favorites so far in the food blogging world. It is not only tasty, it is super easy to make. It is restaurant quality, but with simple ingredients, and even uses flank steak, which is about as lean a beef cut as you are going to find. You might be able to tell from this blog that I really enjoy Asian dishes, so this is definitely going to be added to our list of regulars. The source for this (and I swear, I didn't plan this) is once again, Elly Says Opa. I think it is funny that the last three recipes I've blogged about have all been Elly's, but her recipes are just calling my name lately! I'm such a blog stalker!

Mongolian Beef (from Elly Says Opa)

2/3 lb. flank steak, sliced across the grain

3 Tbsp. corn starch

3 tsp. canola oil, divided

1/2 tsp. grated ginger

2 cloves garlic, minced

1/3 cup low-sodium soy sauce

1/3 cup water

1/4 cup brown sugar

1/4 tsp. (heaping) red pepper flakes (I might add more next time)

2-3 large scallions, sliced

Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sauce, water, brown sugar and red pepper flakes. Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking, and then add the green onions in just before plating.