That good takeout taste without leaving the house! This recipe comes together quite quickly (definitely within 15 minutes once the meat is sliced), so don’t forget to get rice and any other sides you might want started early enough!

In this case, butternut squash actually on the sides.

Ingredients:

• 1/2 cup water
• 1/2 cup low-sodium soy sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon red pepper flakes
• 1 lb skirt steak or flank steak, thinly sliced against the grain (I have terrible knife skills, my thin-ish was thin enough)
• 1/4 cup cornstarch
• 3 teaspoons canola oil, divided
• 1/2 teaspoon grated ginger
• 1 tablespoon minced garlic
• 2 scallions, thinly sliced
• cooked rice, for serving

In a medium heatproof bowl, whisk together the water, soy sauce, brown sugar, and red pepper flakes. Set aside. Place a mesh strainer in the sink.

Pat the sliced steak dry using paper towel, then place the dried meat in a large ziploc. Add the cornstarch, seal, and shake well to coat evenly.

Turn the coated meat out into the strainer you placed in the sink, shaking gently to remove excess cornstarch.

Heat 1 1/2 teaspoons of the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger and garlic, stirring constantly until fragrant, 15-30 seconds.

Add the soy sauce mixture and cook for 2 minutes before transferring back to the bowl. The sauce won’t have thickened up yet, and that’s ok, we’ll come back to it!

Turn the heat up to high and add the remaining 1 1/2 teaspoons of oil. Add the beef and cook until browned on all sides.

Add the sauce back and cook until thickened to your desired consistency, which should happen within a few minutes.

Turn off the heat and stir in the scallions. Serve with the prepared rice, and garnish with extra scallions if desired.

Mongolian Beef

From Tracey’s Culinary Adventures.

• 1/2 cup water
• 1/2 cup low-sodium soy sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon red pepper flakes
• 1 lb skirt steak or flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 3 teaspoons canola oil, divided
• 1/2 teaspoon grated ginger
• 1 tablespoon minced garlic
• 2 scallions, thinly sliced
• cooked rice, for serving

In a medium heatproof bowl, whisk together the water, soy sauce, brown sugar, and red pepper flakes. Set aside. Place a mesh strainer in the sink.

Pat the sliced steak dry using paper towel, then place the dried meat in a large ziploc. Add the cornstarch, seal, and shake well to coat evenly. Turn the coated meat out into the strainer you placed in the sink, shaking gently to remove excess cornstarch.

Heat 1 1/2 teaspoons of the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger and garlic, stirring constantly until fragrant, 15-30 seconds, then add the soy sauce mixture and cook for 2 minutes before transferring back to the bowl.

Turn the heat up to high and add the remaining 1 1/2 teaspoons of oil. Add the beef and cook until browned on all sides. Add the sauce back and cook until thickened to your desired consistency, which should happen within a few minutes. Turn off the heat and stir in the scallions. Serve with the prepared rice, and garnish with extra scallions if desired.