Mongolian Beef

Mongolian Beef

BY LINDSAY FUNSTON

Our version puts P.F. Chang's to shame.

TOTAL TIME: 0:25 PREP: 0:10 COOK: 0:15 LEVEL: EASY SERVES: 4

INGREDIENTS

1/4 c. vegetable oil, plus 1 tbsp.

2 garlic cloves, minced

1 tbsp. minced fresh ginger

3/4 c. soy sauce

1/2 c. water

1/2 c. brown sugar

1 lb. flank steak, sliced against the grain

1/4 c. corn starch

4 scallions, sliced into quarters, plus 1 sliced scallion for garnish

Butter lettuce, for serving

DIRECTIONS

1 In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Add garlic and ginger and cook until fragrant, 2 minutes. Add soy sauce, water, and brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer until reduced by half, 10 to 12 minutes.

2 Meanwhile, heat 1/4 cup vegetable oil over medium heat in a large skillet.

3 In a large bowl, toss flank steak with corn starch until fully coated. Add steak to skillet and sear until crispy, 3 to 4 minutes per side. Drain fat.

4 Add sauce and scallion quarters to skillet and toss until combined, then simmer a few minutes more.

5 Serve steak in lettuce cups and garnish with chopped scallions.

Golded beets cooked in the micorwave.