Egg-Free & Dairy-Free Mongolian Beef

Ingredients

• 1 lb Flank steak
• 1/4 cup Soy sauce (low sodium)
• 2 tbsp Cornstarch
• 3 tbsp Vegetable oil
• 4 cloves Garlic
• 1 inch Ginger
• 1/4 cup Brown sugar
• 1/2 cup Water
• 3 Scallions

Instructions

1. 1Slice the 1 lb flank steak thinly against the grain into pieces approximately 1/4-inch (0.6 cm) thick. In a medium bowl, combine the sliced flank steak with the 1/4 cup low sodium soy sauce and 2 tbsp cornstarch, tossing thoroughly until all steak pieces are evenly coated. Allow the steak to marinate at room temperature for 15 minutes.
2. 2Heat a wok or large skillet over high heat (approximately 400-450°F / 200-230°C). Add the 3 tbsp vegetable oil to the hot pan; once the oil is shimmering, add the marinated flank steak in a single layer. If necessary, cook the steak in two batches to avoid overcrowding the pan. Stir-fry the steak for 3-5 minutes, turning occasionally, until it is browned on all sides and cooked through, reaching an internal temperature of 145°F (63°C). Remove the cooked flank steak from the wok and set it aside on a clean plate.
3. 3Mince the 4 cloves of garlic and grate the 1-inch piece of ginger. Reduce the heat to medium (approximately 300-350°F / 150-175°C). Add the minced 4 cloves of garlic and grated 1-inch ginger to the wok and stir-fry for 30 seconds until the aromatics are fragrant, taking care not to burn the garlic.
4. 4Add the 1/4 cup brown sugar and 1/2 cup water to the wok. Increase the heat to medium-high (approximately 350-400°F / 175-200°C) and bring the mixture to a gentle simmer. Cook, stirring occasionally, for 2-4 minutes until the sauce has thickened slightly and coats the back of a spoon.
5. 5Return the cooked flank steak to the wok with the thickened sauce, tossing the steak gently to ensure it is thoroughly coated. Slice the 3 scallions into 1/2-inch (1.25 cm) pieces. Add the sliced 3 scallions to the wok and stir-fry for another 1 minute until the scallions are slightly softened but still vibrant green.
6. 6Serve the Mongolian Beef immediately while hot, alongside plain rice.

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