Mongolian Beef

30 min

Tender flank steak seared in batches, then tossed with a glossy garlic-soy sauce and scallions.

prepCut 1 lb flank steak across the grain into 1/4-inch slices, then crosswise into 2-inch pieces
80 ml water	Whisk water, garlic, sugar, soy, cornstarch & pepper flakes		Stir-fry scallions 30 sec, pour in sauce, cook 1–1 1/2 min	Return beef, toss until glossy, 30 sec	Serve with rice
4 cloves garlic, minced or finely grated
2 tablespoons packed dark or light brown sugar
2 tablespoons soy sauce or tamari
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes (optional)
450 g flank steak, sliced and cut	Toss beef with cornstarch, sugar, soy & baking soda; rest 30 min max	Sear beef in oil 1 1/2 min per side, 2 batches; remove
1 tablespoon cornstarch
1 teaspoon packed dark or light brown sugar
1 teaspoon soy sauce or tamari
1/4 teaspoon baking soda
2 tablespoons neutral oil, such as canola or avocado
2 medium scallions, cut crosswise into 2-inch pieces
Cooked white rice, for serving

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