Mongolian Chicken

• flank steak↗1 lb
• cornstarch↗1⁄4 cup
• canola oil↗1⁄4 cup
• fresh ginger, minced↗2 teaspoons
• garlic, minced↗1 tablespoon
• soy sauce↗1⁄3 cup
• water↗1⁄3 cup
• dark brown sugar↗1⁄2 cup
• scallions, cut into 2 inch pieces↗4

Step-by-step instructions

1. 1

   slice steak thin, against the grain. if it is difficult, partially freeze it to cut better.

2. 2

   Put into ziplock bag with the cornstarch, shake to coat and leave leave sit while you make the sauce.

3. 3

   Heat canola oil in pan, if you make a larger batch or you pan isnt big enough, cook in batches. We're aiming to sear the meat. Don't over crowd.

4. 4

   Remove from pan when cooked through.

5. 5

   Add ginger and garlic and saute for 10-15 seconds.

6. 6

   Add soy sauce, water, and dark brown sugar and bring to a boil.

7. 7

   Add steak back in and let sauce thicken for 20-30 seconds.

8. 8

   If the sauce isn't as thick as you'd like, mix cornstarch with a little water and add it in per preference.

9. 9

   When it is bubbly and thick, add in green onions and cook for 20-30 seconds, just to warm onions.

10. 10

    Serve over rice or noodles.