This is really yummy! I found this on Pinterest which led me here: http://www.savorytooth.com/best-easiest-mongolian-beef/. For this one, it is a really easy recipe and doesn’t take long to cook, so I prepped everything first, and then started the rice, and then started cooking everything else. Just be aware that once you start cooking, there isn’t much time for anything else.
Start by rinsing your rice and getting it into your rice cooker. Add the water but don’t start it. Slice 1 lb flank steak against the grain into 1/4″ strips and then into bite size chunks. Put the meat into a bowl, add 2 tbsp corn starch and toss to coat the meat, then set aside. Slice 2 bunches of green onions into 1/2″ long pieces (on the bias if you want it to be pretty), peel and chop 5 cloves of garlic, peel and finely chop 1″ long price of fresh ginger, and chop 1 jalapeño pepper (remove seeds and veins for a milder version, or leave it all in for a spicier version).
Now, let’s get cooking! Start your rice. In a small measuring cup, whisk together 1/2 C soy sauce (I use low sodium) and 2 tsp corn starch till well combined, then add to a small saucepan with 1/2 C brown sugar. Bring to a simmer over medium heat stirring regularly, then lower the heat to low and continue to stir once in a while as you cook the meat.
Heat 1 tbsp canola oil in a large skillet. Add ginger and jalapeño. Cook a couple minutes till the gibrger starts to brown. Add the garlic ang meat. Spread it out into a single layer and cook the meat for about 1 minute per side, stirring it around so it gets all the ginger, garlic, and jalapeño mixed around. Be careful not to over cook it. When the meat is cooked, pour the sauce over the meat, stir till well coated, and let simmer for another minute or so. Your rice should be finishing up about now if you had good luck like me. Add about 2/3 of your scallions and stir to coat it and mix it al together.
Serve up the rice as a bed for this yummy Mongolian beef and top with additional scallions for garnish. Enjoy!