Mongolian Beef

 Ingredients:

– 1 pound flank steak, thinly sliced against the grain
– 1/4 cup cornstarch
– 2 tablespoons vegetable oil
– 3 green onions, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger

**For the Sauce:**
– 1/2 cup soy sauce
– 1/4 cup water
– 1/2 cup brown sugar
– 2 tablespoons hoisin sauce (optional)
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

1. **Prepare the Beef:**
– Toss the sliced flank steak with cornstarch, ensuring each piece is well coated. Let it sit for about 10 minutes.

2. **Make the Sauce:**
– In a small bowl, combine the soy sauce, water, brown sugar, hoisin sauce (if using), and rice vinegar. Set aside.

3. **Cook the Beef:**
– Heat the vegetable oil in a large skillet or wok over medium-high heat.
– Add the coated beef slices in a single layer (you may need to do this in batches) and cook until crispy and browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

4. **Cook the Vegetables:**
– In the same skillet, add a bit more oil if needed.
– Add the minced garlic and grated ginger, and cook until fragrant, about 30 seconds.
– Add the chopped onion and cook until it becomes translucent.
– Add the green onions and cook for another minute.

5. **Combine and Thicken:**
– Return the cooked beef to the skillet.
– Pour in the sauce mixture and stir to combine.
– Bring the sauce to a simmer and add the cornstarch slurry.
– Cook for a few more minutes until the sauce has thickened and the beef is well coated.

6. **Serve:**
– Serve the Mongolian beef hot over steamed rice or noodles.
– Garnish with additional green onions if desired.

Enjoy your delicious Mongolian beef! If you have any specific preferences or dietary needs, feel free to let me know, and I can adjust the recipe accordingly.