Homemade Mongolian Beef: A quick Asian beef stir fry that can be whipped up in under 30 minutes. Serve with rice or noodles.
1/2cuplow sodium soy sauce
3scallions(green parts only, cut in 1 inch pieces)
Slice steak against the grain in 1/4 inch thin strips then 1-2 inches long. Coat with cornstarch and set aside.
Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat and add the ginger and garlic. Sauté about 2 minutes. Add the soy sauce, water and brown sugar. Increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove from the heat.
Add 1/2 cup oil to a wok or large skillet (preferably cast iron) and turn heat to medium high. Once oil is hot add beef and cook until seared (dark brown) on all sides - about 2 minutes. Remove from pan with a slotted spoon to a paper towel to drain. Pour off any excess oil.
Add beef and sauce back to the wok and bring to a boil, stirring gently, for 2 minutes. Mix in scallion tops. Serve with rice or noodles. Top with sesame seeds if desired.