Easy Crispy Mongolian Beef

Mmm.  This was a great little recipe to try on a weeknight for something different and easy.  It's quite tasty--another 9 out of 10 (not mind blowing, but pretty dang good!)  Will make again soon, probably with just half the sauce (see note below).  Enjoy!

link to original recipe: http://www.scrambledchefs.com/easy-crispy-mongolian-beef-recipe/

Ingredients:

for the meat--
1 lb. flank steak (or beef tenderloin, beef chuck), cut in strips  (**note to self: next time, pat dry with paper towels after cutting)
1/4 c. cornstarch
oil for deep frying

for the sauce (this is actually enough for 2 lbs of meat, but I forgot and made this much for 1 lb)--
2 T. cooking oil
1 T. ginger root, minced
1 T. garlic, minced
1/2 c. soy sauce (I used, and suggest, low sodium version)
1/2 c. rice vinegar
1/2 c. water
1 tsp. hoisin sauce
1/2 c. brown sugar
1 tsp. cornstarch, whisked in 1 T. water
*optional: 1 tsp. red pepper flakes*
1/2 c. green onion, chopped in 1" pieces (**I did not use, as I didn't have any on hand and hubby doesn't like)

Instructions:

1. Heat oil in deep fryer.  (**No temp was indicated for this in the original recipe, so I went with 350°F.  I think next time I will try 325°F, as the beef fried very quickly and think it could get a better crispiness if it went longer.)

2. Toss the beef strips in the cornstarch, then fry, in batches, until appears crisped on outside (this was about 2 minutes per batch at 350°F, thus a longer time will be needed at a lower temp).

3. Make sauce: add the 2 T. of oil to a medium saucepan over high heat.

4. When the oil is shimmering, add the ginger and garlic quickly and stir constantly for 10 seconds.

5. Immediately add the soy sauce, rice vinegar, water, and hoisin sauce.  Stir together and bring to a rapid boil.

6. Add the brown sugar and cornstarch mixture, stirring to combine.

7. Add in the beef strips and let cook for 2 minutes.

8. If using, add in the red pepper flakes and green onions. Cook for 1 additional minute.

9. Serve with desired side (I chose basmati rice) and enjoy!

**Original recipe indicates that if you desire a thicker sauce, increase the cornstarch by 1 tsp. and mix 2 additional 2 tsp. of water in with it.  I think I will try this next time I make.**