Mongolian Beef

Method

1. 1

   Toss the sliced beef with the cornstarch until lightly coated all over. Shake off the excess.

   💡 Tip: A dusting, not a batter. Shake off what does not cling.
2. 2

   Sear the beef in the oil in a very hot pan in two batches, about 90 seconds per batch, until browned at the edges. Remove.

   💡 Tip: Ninety seconds. It finishes in the sauce, and overcooked flank is chewy flank.
3. 3

   Add the broccoli with a splash of water and cook 3 minutes until bright and crisp-tender. Add the garlic and ginger for 30 seconds.

4. 4

   Pour in the soy, honey, water, and red pepper flakes and bring to a bubble. Return the beef and toss until the sauce turns glossy and clings, about a minute. Fold in the scallion batons and serve.

   💡 Tip: The cornstarch on the beef thickens the sauce on contact. If it tightens too much, loosen with a splash of water.