Tender seared flank steak coated in a glossy sweet-savory garlic-ginger sauce. Big takeout energy—without the delivery tracker.
Slice 1 lb flank steak very thin against the grain and toss it with 3 Tbsp cornstarch. Separate any pieces that stick together. We want beef strips, not a beef asteroid.
Stir together ⅓ cup low-sodium soy sauce, ⅓ cup water, ¼ cup packed brown sugar, 1 tsp toasted sesame oil and optional ¼ tsp red pepper flakes. Keep 3 minced garlic cloves, 2 tsp grated fresh ginger and 4 scallions ready beside the stove.
Heat a large skillet or wok over medium-high to high heat. Add 1 Tbsp neutral oil. You want it shimmering before the beef goes in.
Add half the beef in a single layer. Leave it alone for 60–90 seconds, then turn and cook about 60 seconds more. Remove it to a plate. Add the remaining 1 Tbsp neutral oil if the pan needs it, then repeat with the second batch. Don't crowd the pan or you'll steam the beef instead of searing it.
Reduce the heat to medium. Add 3 minced garlic cloves and 2 tsp grated fresh ginger. Stir for about 30 seconds, just until fragrant.
Pour in the prepared sauce and bring it to a lively simmer. Cook 2–3 minutes, stirring, until it gets darker, glossy and slightly thicker. Drag a spoon through it—the trail should hold for a moment before closing.
Return the beef and any juices to the pan with the 4 scallions. Toss everything together for 1–2 minutes, just until the beef is hot and coated. Turn off the heat. If the sauce is still too thin, pull the beef back out and simmer the sauce another minute or two. Reduce the sauce—not the steak's chances of survival.
Divide the Mongolian beef between two plates, spooning the glossy sauce over the top. Finish with a little extra scallion if you've got it. Wipe the rim. Put the damn tweezers away. Hot beef. Glossy sauce. Dinner's ready.
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