Leftover Steak Mongolian Beef

No long history of this dish or it's ingredients. Just how I did it.

Leftover steak sliced thin

Cornstarch

Vegetable Oil

1 cup soy sauce

1/2 cup brown sugar

3 green onions thinly sliced

6 cloves garlic minced

3 TBSP ginger minced

1 cup water

splash vinegar (rice wine or white wine)

1 tsp red pepper flakes or chopped thai chilies

Directions:

1. Coat the steak with cornstarch. Set aside.

2. Heat up oil and add chilies/red pepper flakes, ginger, garlic. Saute until fragrant and add soy sauce, sugar, water and splash of vinegar. Simmer for 15-20 minutes or until sauce has thickened.

3. While the sauce is cooking, heat oil in a skillet and cook the beef in a single layer until brown and crispy. Set aside as you cook in batches.

4. Return the beef to the skillet, and pour the sauce over it. Stir until coated and heat up.

5. Garnish with green onions. Serve with rice.