Easy Mongolian Beef

My mother-in-law and I have a... complicated relationship.  

And that's enough on that topic.

However, when she praised my Mongolin Beef a while back, and even - GASP! - asked for the recipe, I was sincerely flattered. 

Then I was slightly embarrassed to tell her how easy it was.  I MAY have exaggerated just a bit and added in false details like "Oh, I grew my own ginger root, of course," and "Oh, I grew my own cow, of course."  But no matter how easy it is, it has been a crowd pleaser every single time I've made it.

[Printable Recipe]

WHAT YOU NEED:

1 lb. flank or other lean steak, sliced 
1⁄4 cup plus 2 Tbsp. cornstarch, divided 
1⁄2 cup soy sauce
1⁄2 cup brown sugar
1⁄4 inch fresh ginger root
3-4 cloves garlic, peeled
1⁄4 to 1⁄2 tsp. crushed red pepper flakes water
canola or vegetable oil 


WHAT YOU DO:

Toss the sliced steak with 1⁄4 cup cornstarch and allow it to sit.

In the food processor or blender, put the soy sauce, brown sugar, ginger and garlic and pulse until totally incorporated.

Heat 1 Tbsp. oil in a large skillet or wok, then brown the steak until it's no longer pink. 

Add 1 cup water and red pepper flakes to the sauce and stir, then pour into the skillet with the steak and bring it to a boil. Allow it to cook at a low boil for 5 minutes. 

You can thicken the sauce with 2 Tbsp. cornstarch mixed with a couple splashes of water. 

I serve it over white rice and with a side of Asian-style vegetables.  

Give it a shot.  

I mean seriously, even my mother-in-law likes it.