mongolian beef w spring onions

 

Ingredients

• 2 teaspoons sesame oil
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon grated fresh ginger root
• 1/2 cup soy sauce
• 3 tb hoisin sauce
• 1/2 cup water
• 2/3 tbs dark brown sugar
• red pepper flakes or sriracha sauce
• 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
• 1/4 cup cornstarch
• 1 cup vegetable oil for frying
• 2 bunches green onions, cut in 2-inch lengths

Directions

1. Heat 2 teaspoons of sesame oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, hoisin sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
2. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
3. Pour the oil in wok to medium heat. Pour the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes