Mongolian Beef with Scallions in Sweet Soy Glaze

What you need

• 450 g (1 lb) flank steak
• 4 tbsp cornstarch
• 80 ml (1/3 cup) light soy sauce, reduced-sodium
• 80 ml (1/3 cup) water
• 65 g (1/3 cup packed) brown sugar
• 6 scallions
• 3 tbsp vegetable oil
• 4 cloves garlic, finely grated
• 1 tsp fresh ginger, finely grated
• 1/4 tsp red pepper flakes, optional
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Slice the flank steak across the grain into strips about 5 mm (1/4 in) thick.

2. 2

   Toss the beef with the cornstarch until every strip is coated, then leave it for 10 min while the rest is prepared.

3. 3

   Whisk the soy sauce, water and brown sugar in a bowl until the sugar dissolves.

4. 4

   Cut the scallions into 4 cm (1 1/2 in) lengths.

5. 5

   Heat 2 tbsp of the oil in a wok or large frying pan over high heat until it shimmers.

6. 6

   Lay in half the beef in a single layer and leave it untouched for 1 min, then flip and cook 1 min more until browned and crisp at the edges. Move it to a plate.

7. 7

   Add the remaining oil and sear the second batch the same way.

8. 8

   Lower the heat to medium. Add the garlic, ginger and red pepper flakes and stir until fragrant, about 30 seconds.

9. 9

   Pour in the sauce, scrape up the browned bits and let it bubble until slightly syrupy, 1-2 min.

10. 10

    Return the beef with the scallions and toss until the glaze is thick and glossy and the meat is cooked through, 1-2 min.

11. 11

    Serve straight away over steamed rice.

Imported from saltandlavender.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.