1-Getting Mongolian Beef right starts with prepping your ingredients, which takes about 20 minutes of the total 40-minute cook time. Begin by slicing the flank steak into ¼-inch pieces and tossing it with ⅓ cup cornstarch, shaking off any excess to avoid a heavy coating. This step helps create a nice texture when you cook the beef.

2-Next, heat 2 teaspoons vegetable oil in a skillet over medium-low heat, then add ½ teaspoon minced fresh ginger and 4 cloves finely minced garlic. Cook them until fragrant, which takes just a moment, then stir in ½ cup less-sodium soy sauce, ¼ cup water, and ½ cup packed brown sugar. Bring this mixture to a boil and let it thicken for 3-5 minutes before setting it aside.

3-In a separate pan, heat 1 tablespoon of the remaining vegetable oil over medium-high heat. Cook the beef in small batches for about 2 minutes each, ensuring it doesn’t fully cook through for the best results. Finally, combine the beef and sauce in the skillet, heat until hot and bubbly, and stir in 2 sliced green onions before serving over rice. This method keeps the beef tender and full of flavor, perfect for a quick stir-fry.