Easy Mongolian Beef

• vegetable oil↗1 tablespoon
• onions, sliced↗2
• minced ginger↗1 teaspoon
• chopped fresh garlic (or to taste)2 tablespoons
• dried red pepper flakes (or to taste)↗1 teaspoon
• soy sauce↗1⁄2 cup
• water↗1⁄2 cup
• black pepper↗1⁄4 teaspoon
• dark brown sugar↗3⁄4 cup
• vegetable oil↗1 cup
• flank steak↗1 lb

  cut across the grain into 1/4-inch thick slices

• cornstarch↗1⁄4 cup
• black pepper↗

Step-by-step instructions

1. 1

   Heat 1 tablespoon of oil in wok over high heat; add in onion and stir-fry for 2 minutes or until browned; remove onion to a bowl.

2. 2

   For the sauce; in a saucepan over medium-low heat; add in ginger, garlic red pepper flakes and soy sauce, water and black pepper.

3. 3

   Add in the brown sugar to the saucepan then increase the heat to medium and boil 2-3 minutes or until thickened; remove from heat.

4. 4

   Toss the beef strips with the cornstarch to coat; let sit for about 8-10 minutes.

5. 5

   Meanwhile heat 1 cup oil in the wok until hot but not smoking; add in the beef and saute for about 2 minutes or until the beef is just cooked through (you do not have to cook the beef completely as it will cook more after) remove with a slotted spoon to a paper towel remove the oil from the wok.

6. 6

   Return the wok back to the heat and put the meat back in the wok along with the onions; then add in the sauce and cook for 1 minute stirring.

7. 7

   Cook for about 1 minute more.

8. 8

   serve on rice and sprinkle a small amount of chopped onions over the top.