Mongolian Beef

A crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. Delicious! Thank you The Woks of Life

8 ounces flank steak(225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon vegetable oil (plus 1/3 cup for frying)
1 teaspoon soy sauce
1 tablespoon cornstarch (plus 1/4 cup, divided)
2 tablespoons brown sugar
1/4 cup hot water (or hot low sodium chicken or beef stock)
1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
1/2 teaspoon ginger (minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
2 scallions (cut into 1-inch long slices on the diagonal)

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch.
• Marinate for 1 hour. 
• The beef should still be moist after it has marinated. If it looks too dry, add a tablespoon of water 
• Dredge the marinated beef in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. 
• Mix in 1/4 cup low sodium soy sauce. 
• If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water.
• Heat 1/3 cup vegetable oil in the wok over high heat. 
• Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok
• Sear for 1 minute 
• Turn over and let the other side sear for another 30 seconds. 
• Remove to a sheet pan. tilted slightly to let the oil drain to one side
• The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. 
• Add the ginger and dried chili peppers, if using. 
• After about 15 seconds, add the garlic.
• Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes 
• Slowly stir in the cornstarch slurry mixture. 
• Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. 
• There should be almost no liquid, as the sauce should be clinging to the beef. 
• If you still have sauce, increase the heat slightly and stir until thickened. 
• Plate and serve with steamed rice