Easy Mongolian Beef

Ingredients 

• 2 Pounds of Licks NY Striploin Steak or Ribeye Steaks
• 1/2 cup cornstrach
• 1/2 cup vegetable oil

Mongolian Sauce (Optional)

• 2 Tablespoons vegetable oil
• 1 cup low-sodium soy sauce
• 1 cup brown sugar
• 4 cloves garlic (minced)
• 2 Tablespoons ginger (minced)
• 1 cup water
• 1 Tablespoons rice wine vinegar
• 1/2 teaspoon red pepper flakes
• 3 green onions (thinly sliced )

Instructions

1. lace the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.
2. Slice the beef against the grain in thin, bite-sized strips, about 1/4 inch thick.
3. Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.
4. In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.
5. Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.
6. Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.
7. Serve over rice and garnish with green onions.