Mongolian Beef

Line a sheet pan with some paper towels.

Marinate the sliced flank steak for 1 hour in 1 tablespoon of soy sauce, 2 teaspoons of oil, and 2 tablespoons of cornstarch.

Dredge the meat in the remaining cornstarch until lightly covered.

Heat 2 cups of vegetable oil in a medium-sized pan over a high heat. Just before the oil starts to smoke, spread the flank steak pieces out evenly in the pan, and cook for 1 to 2 minutes, depending on the heat of your oil. The cooked steak should be light golden-brown and crispy. Remove the steak and place on the sheet pan lined with paper towels and allow to drain.

Heat a large sauté pan over a medium heat. Add 1 tablespoon of the oil used to cook the flank steak to the pan. Then add the garlic, dried chili flakes (if using), and ginger. Cook for 15-30 seconds, stirring constantly, until fragrant.

Add the broth (or water), soy sauce, and brown sugar. Bring the sauce to a simmer, and stir until the brown sugar has dissolved.

Leave the sauce to simmer for around 2 minutes, and then add the cornstarch slurry mixture. Cook, stirring constantly, for 1 to 2 minutes, until the sauce coats the back of a spoon.

Add the cooked flank steak and toss it in the sauce until it is well-coated. Cook for a further 30 seconds, until the steak is heated through - all of the sauce should be clinging to the beef. If you think the sauce is too thick, add some more broth or water, 1 tablespoon at a time, to adjust the consistency to your liking.

Garnish with cut green onions and toasted sesame seeds, if desired. Serve over a bed of rice, some fried noodles or steamed vegetables.