Mongolian Beef Stir fry is so good without one serving of guilt. It’s delicious without all of the sodium or preservatives found in other Asian dishes.
Dry meat with a paper towel and slice into thin strips across the grain. Put the meat in a medium-sized bowl and coat the beef with the cornstarch. Set aside.
Add the garlic, ginger, soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer it to a bowl. The corn starch in the beef will thicken it up later.
Place the meat in the same pan and cook until browned on both sides. Put the meat back into the bowl. Add the remaining oil to the pan and cook veggies until al-dente.