Lunch: Mongolian Beef

Recipe by Lindsay Funston Our version puts P.F. Chang's to shame.

Ingredients

1/4 c. vegetable oil, plus 1 tbsp.
2 garlic cloves, minced
1 tbsp. minced fresh ginger
3/4 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 lb. flank steak, sliced against the grain
1/4 c. corn starch
4 scallions, sliced into quarters, plus 1 sliced scallion for garnish
Butter lettuce, for serving

Instructions

In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Add garlic and ginger and cook until fragrant, 2 minutes. Add soy sauce, water, and brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer until reduced by half, 10 to 12 minutes.
Meanwhile, heat 1/4 cup vegetable oil over medium heat in a large skillet.
In a large bowl, toss flank steak with corn starch until fully coated. Add steak to skillet and sear until crispy, 3 to 4 minutes per side. Drain fat.
Add sauce and scallion quarters to skillet and toss until combined, then simmer a few minutes more.
Serve steak in lettuce cups and garnish with chopped scallions.

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