A delightful twist on the classic Mongolian beef, this recipe is gluten-free and packed with flavor.
Heat a medium saucepan over medium-low heat and add a small amount of oil.
Avoid overheating the oil to prevent burning the garlic.
Add the minced garlic and fresh ginger to the saucepan and sauté briefly until aromatic.
Stir constantly to avoid scorching the garlic.
Pour in the tamari soy sauce, water, and dark brown sugar, stirring to combine.
Ensure the sugar is fully dissolved for a smooth sauce.
Bring the sauce to a gentle boil and let it thicken slightly, then remove from heat.
The sauce should coat the back of a spoon when ready.
Slice the flank steak thinly against the grain and coat each piece lightly with cornstarch.
Let the coated beef rest for a few minutes to allow the cornstarch to adhere.
Heat the remaining oil in a wok or skillet over medium heat until hot but not smoking.
Test the oil's readiness by adding a small piece of beef; it should sizzle.
Add the beef to the hot oil and cook briefly until browned on the edges.
Avoid overcrowding the pan to ensure even cooking.
Remove the beef from the oil and drain on paper towels.
This step removes excess oil for a lighter dish.
Return the beef to the pan, add the prepared sauce, and stir to coat evenly.
Simmer briefly to meld the flavors.
Add the chopped green onions and cook for an additional minute.
Green onions add a fresh, vibrant flavor to the dish.
Transfer the beef and onions to a serving plate and serve immediately.
Pair with steamed rice or noodles for a complete meal.
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