A delightful twist on the classic Mongolian beef, this recipe combines tender beef with vibrant vegetables in a flavorful sauce.
Slice the flank steak into thin strips and toss with cornstarch to coat evenly.
Freezing the steak for 30 minutes before slicing makes it easier to cut thinly.
Mix hoisin sauce, soy sauce, and brown sugar in a bowl to create the sauce.
Taste the sauce and adjust the sweetness or saltiness to your preference.
Heat 1 tablespoon of canola oil in a wok and stir-fry the vegetables and ginger until tender-crisp.
Stir constantly to prevent the vegetables from overcooking.
Remove the vegetables from the wok, add the remaining oil, and stir-fry the beef until browned.
Cook the beef in batches if necessary to avoid overcrowding the wok.
Return the vegetables to the wok, pour in the sauce, and cook for another minute to combine flavors.
Ensure the sauce coats all the ingredients evenly for the best flavor.
Serve the stir-fry hot over steamed rice or noodles.
Garnish with sesame seeds or extra green onions for a touch of freshness.
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