Mongolian Beef

Instructions

1. Prepare the beef
   Place the sliced flank steak in a large bowl. Add the cornstarch and toss to coat each piece evenly. Set aside for 10 minutes to allow the cornstarch to adhere to the meat.
2. Make the sauce
   In a small bowl, whisk together the soy sauce, brown sugar, water, rice wine, and red pepper flakes (if using). Set aside.
3. Sear the beef
   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer (working in batches if necessary) and sear for 1-2 minutes per side until browned and crispy. Remove to a plate and set aside.
4. Cook the aromatics
   Add the remaining 1 tablespoon of oil to the same pan. Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant, being careful not to burn them.
5. Combine and reduce
   Pour the sauce mixture into the pan and bring to a boil. Lower the heat and simmer for 2-3 minutes until the sauce begins to thicken slightly.
6. Finish the dish
   Return the beef to the pan and add the green onions. Stir well to coat the beef in the sauce and cook for another 1-2 minutes until the beef is heated through and the sauce has thickened to your liking.
7. Final touches
   Drizzle with sesame oil and give everything a final toss. Remove from heat immediately to prevent overcooking the beef.