Ingredients:

For the Beef Marinade:

• 1 pound (450g) flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon brown sugar

For the Sauce:

• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup brown sugar
• 2 tablespoons hoisin sauce
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper flakes (adjust to your spice preference)
• 2 tablespoons vegetable oil

For Cooking and Serving:

• 2 green onions, chopped
• Sesame seeds for garnish (optional)
• Cooked white rice

How to make that TastyBurp

1. In a bowl, combine the sliced beef with the marinade ingredients: 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1 teaspoon minced ginger, 1 teaspoon minced garlic, and 1/2 teaspoon brown sugar. Mix well and let it marinate for about 20-30 minutes at room temperature.

2. In the meantime, prepare the sauce. In a separate bowl, combine 1/2 cup soy sauce, 1/2 cup water, 1/2 cup brown sugar, 2 tablespoons hoisin sauce, 1 teaspoon minced ginger, 1 teaspoon minced garlic, and crushed red pepper flakes. Stir until the sugar is dissolved.

3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat.

4. Add the marinated beef to the hot skillet. Stir-fry the beef until it's browned and cooked through, which should only take a few minutes due to the thin slices. Remove the beef from the skillet and set it aside.

5. In the same skillet, add the sauce mixture. Bring it to a simmer and cook for a few minutes until the sauce thickens slightly.

6. Return the cooked beef to the skillet and toss it in the sauce until everything is well-coated. Cook for an additional 1-2 minutes to heat the beef through.

7. Add chopped green onions and toss them in the beef and sauce mixture.

8. Serve your Mongolian Beef hot over cooked white rice. You can garnish it with sesame seeds if desired.

9. Enjoy that TastyBurp!