Mongolian Beef and Spring Onions

This is a very impressive dish which is perfect for a weeknight as it is very quick and particularly easy to do and can be done in one pan! Perfect with Basmati rice or noodles.

Ingredients:
Makes 4 servings

• 2 tbsp vegetable oil 
• 3 cloves garlic, finely chopped 
• 2 tsp grated fresh ginger root (about 1 inch) 
• 1/2 cup soy sauce 
• 1/2 cup water 
• 4 tbsp dark brown sugar 
• 500g beef flank steak, sliced
• 4 tbsp cornstarch 
• 1 bunch green onions, cut in 1-inch lengths
• 1 tbsp sesame seeds

Directions:
Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.

Heat 1 tbsp of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Pour the sauce in bowl, and set aside. 

Put the other 1 tbsp oil in the pan. Shake excess cornstarch from the beef slices and put then in the pan. Stir briefly, and fry until the beef browns, about 2 minutes. Pour in the reserved sauce. Stir once or twice to combine, and add the green onions and sesame seeds. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes. 

Adapted from Original Recipe