The Most Amazing Mongolian Beef

Have you ever made a recipe where there was literally not one single speck leftover? That was this meal for Kevin and I. We both LOVED and DEVOURED this Mongolian Beef, Broccoli and Rice recipe! The original recipe came from HERE and I made things a little bit different. We don't use garlic in our recipes, always minced or garlic powder. We also used ground ginger instead of minced and no green onions.

Ingredients:
2 Tbsp + 2 tsp Olive Oil
1/2 tsp ground ginger
1/2 Tbsp minced garlic
1/2 cup soy sauce
1/4 cup water
1/2 cup brown sugar
4 thin slices of flank steak (or your favorite kind of thin steak)
1/3 cup cornstarch

Directions:
Heat olive oil in a small pan over medium. Add ginger and garlic and stir about 1 min. Add soy sauce, water, and brown sugar and bring to a boil. Let boil for 5 minutes or until slightly thick and set aside.

Slice the steak into thin strips and toss in the cornstarch, making sure it's completely covered.

Place some olive oil in a pan and heat over medium heat. Cook the beef in small batches (I did one steak per batch) and cook for 1 minute on each side. It does not need to be cooked all the way through. Once all of the batches are done, combine all of the steak in the sauce and heat for about 5-10 minutes, until hot, bubbly and thick. Remove from the heat.

We served ours with broccoli and white rice. Don't mind the paper plates - we are resorting to those as much as possible :)