Mongolian Beef Tacos

Instructions

1. Prepare the beef
   Place sliced flank steak in a large bowl and toss with cornstarch until evenly coated. This will help create a tender texture and thicken the sauce. Set aside for 5 minutes while preparing other ingredients.
2. Make the sauce
   In a medium bowl, whisk together soy sauce and brown sugar until the sugar dissolves. Add minced garlic, grated ginger, and red pepper flakes, stirring to combine. The sauce should be balanced between sweet, salty, and slightly spicy.
3. Cook the beef
   Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer (cook in batches if necessary to prevent overcrowding). Sear for 1-2 minutes per side until browned and crispy on the edges.
4. Finish the Mongolian beef
   Pour the sauce into the skillet with the beef. Add the white parts of the green onions and bring to a simmer. Cook for 2-3 minutes until the sauce thickens and coats the beef. The sauce should become glossy and cling to the meat.
5. Prepare the toppings
   While the beef is cooking, prepare the toppings by combining shredded cabbage and carrots in a bowl. Chop the cilantro and slice the green parts of the green onions for garnish.
6. Warm the tortillas
   Warm the tortillas either in a dry skillet for 30 seconds per side, in the microwave covered with a damp paper towel for 30 seconds, or wrapped in foil in a 350°F oven for 5 minutes.
7. Assemble the tacos
   Place a spoonful of the Mongolian beef in the center of each warm tortilla. Top with shredded cabbage, carrots, cilantro, the green parts of the green onions, and a sprinkle of sesame seeds.