Mongolian Beef

Crispy-edged beef in a sweet soy-garlic sauce with lots of scallions. Ingredients 500 g flank steak, thinly sliced 60 g cornstarch 3 tbsp soy sauce 2 tbsp brown sugar 120 ml water 3 garlic cloves, minced 4 scallions, cut in sections 2 tbsp neutral oil Method Toss beef with cornstarch and rest 10 minutes. Sear beef in hot oil until edges crisp; remove. Cook garlic briefly, then add soy, sugar, and water. Reduce sauce slightly, return beef and toss. Add scallions at the end and serve with rice. Notes Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.