Mongolian Beef

serves 2 

INGREDIENTS

• ▢1 pound flank steak, sliced into 1/4 inch thick strips (Note 1)
• ▢5 cloves garlic, minced
• ▢1 jalapeño, seeded and diced (Note 2)
• ▢1-inch piece ginger, peeled and diced
• ▢3 scallions, thinly sliced
• ▢2 tablespoons corn starch
• ▢1 tablespoon cooking oil

Sauce:

• ▢1/2 cup low-sodium soy sauce (Note 3)
• ▢1/2 cup brown sugar (Note 4)
• ▢2 teaspoons corn starch

INSTRUCTIONS

• Prepare Beef: Toss sliced beef in large bowl with corn starch until well-coated. Set aside.
• Prepare Sauce: Stir together all sauce ingredients in small bowl until well-mixed. Set aside.
• Brown Beef: Heat oil in pan over medium heat for a few minutes or until hot. Add oil to coat bottom of pan. Add jalapeño and ginger, cooking for a few minutes, stirring occasionally. Add garlic and beef to pan. Stirring frequently, cook until beef browns, about 5 minutes.
• Finish & Serve: Stir sauce and pour over beef in pan. Stir until everything is well-coated with sticky sauce. Simmer for a minute until thickened. Remove pan from heat, and stir in scallions.