Prep the veggies beforehand and set aside. Mince the ginger and garlic, plus slice up a few scallions and onion.

Prep the steak beforehand: Cut across the grain into 1/4″ inch slices or strips. (Tip- For easier cutting, place the beef in the freezer for about 20 minutes before slicing.)

In a medium bowl combine the steak slices and marinade ingredients until the steak is well coated with the ingredients. Marinate for at least 20 to 45 minutes.

In a separate bowl, make the Mongolian beef sauce. Combine the brown sugar, water, & mirin stir until everything is well mixed.

Next, after the steak has marinated - you can lightly dredge it with cornstarch.

On medium-high Heat add some oil to a wok or skillet. Once the oil is hot, add the steak in batches and cook for about 2 to 3 minutes or until the beef has browned. Remove from the skillet and set aside. Drain any excess oil & leave enough oil to sauté the veggies.

Add the chopped onion, ginger, garlic, scallions, and dried red chilis. Sauté for a few seconds or until the garlic is fragrant. (Tip: Try not to burn the garlic)

Next, add the Mongolian sauce and the beef strips back to the skillet.

Let the sauce come to a simmer & add the cornstarch slurry. (The cornstarch slurry will help the sauce thicken up)

Allow the sauce to cook until it reduces & thicken up.

Note: I like to leave a little bit of the thickened sauce/liquid to pour over my steamed rice that I serve with the Mongolian beef. But you can continue to cook the beef until most of the sauce is gone or there’s no liquid. It’s personal preference.

Once the sauce has thickened up and reduced to your liking, do a taste test. Make any adjustments if needed.

In the last few seconds of cooking, add fresh sliced onion and scallions. The scallions will begin to wilt, toss everything together.

***If you have too much sauce left, just increase the heat until the sauce is thickened to your liking or until there’s no more sauce.

Serve over rice & enjoy!