Mongolian Beef

Modified from Delish

1/4 cup plus 1 tbsp vegetable oil, divided

2 cloves garlic, minced

1 tsp ginger

1/2 cup soy sauce

1/2 cup hoisin sauce

1/4 cup beef broth

1/2 cup brown sugar

1 tbsp sweet chili sauce

1 lb steak, sliced against the grain

1/4 cup cornstarch

1 small onion, diced

cooked rice

In a small saucepan over medium heat, heat 1 tbsp of vegetable oil. Add garlic and onion and cook until fragrant, 2 minutes. Add soy sauce, hoisin sauce, broth, ginger, broth, sweet chili sauce and brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer until reduced by half, 10-12 minutes.

Meanwhile in large skillet over medium heat, heat remaining 1/4 vegetable oil. In a large bowl, toss flank steak with cornstarch until fully coated. Add steak to skillet and sear until crispy, 3-4 minutes per side. Drain fat.

Add sauce and toss until combined then simmer a few more minutes. Serve with rice.

Makes 4 servings.