Mongolian Beef

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  ½ tsp or 1g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Water

  Plain, clean water

  ¼ cup or 59g

• Brown sugar

  ½ cup unpacked or 73g

• Cornstarch

  ⅓ cup or 42g

• Onions

  Young green, tops only

  2 stalk or 24g

Directions

1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
2. Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess.
3. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce).
4. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.