Mongolian Beef

Recipe

1 lb of flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds
(I added brocoli to mine, so 3 heads of broccoli)
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Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch.
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Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch
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Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic
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and ginger.
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Immediately add the soy sauce, water,
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brown sugar
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and pepper flakes.
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Cook the sauce for about 2 minutes
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and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook,
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stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat.
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Then I added the brocoli to mine at this point and cooked for another 10 minutes…

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Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last-minute so the green parts will stay green and the white parts crunchy.
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Serve it hot with rice.
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