Mongolian Beef

I'm revisiting one of our favorite meals because my first picture was so unappetizing, and because I think it deserves mentioning again.

This dish is so tasty and a great copycat PF Changs version. It's salty and sweet, with a bit of kick at the end thanks to the red pepper (which you can omit easily). More than that - it's so fast and easy! Dinner is start to finish, including rice, about 20 minutes.

Mongolian Beef
2 lb of flank steak, thinly sliced crosswise
1/2 cup of cornstarch
6 teaspoons of canola oil
1 teaspoon of grated fresh ginger
2 tablespoon of chopped garlic (about 4-5 large cloves)
1 cup of water
1 cup of soy sauce
1 cup brown sugar
1 teaspoon of red pepper flakes
Green onions, thinly sliced (garnish)

Pat the steak pieces dry and put them in a strainer. Sprinkle with corn starch and move them around to make sure all the pieces are coated and the excess falls out the bottom.

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

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned. You may want to do it in batches to ensure all pieces brown quickly and easily.

Pour the sauce back into the wok and let it cook along with the meat. Thanks to the cornstarch, the sauce will thicken up a bit. You can add more cornstarch if you like it thicker, or add water to thin it out.

Garnish with green onions and serve with hot rice.

Source: Pink Bites