Mongolian Beef

1: Marinate flank steak cut into 1.5 inch slices with marinade ingredients and set aside.

2: Heat a skillet to high heat and add in neutral oil.

3: Coat marinated flank steak with cornstarch.

4: Once the oil is hot, add in half of the flank steak to avoid crowding the pan.

5: Remove the cooked steak with a crispy coating and set aside.

6: Create the sauce by mixing hot beef broth, brown sugar, and soy sauce in a bowl until the sugar dissolves.

7: Reduce the heat to medium high and add in ginger and half of the scallions to the reserved oil, cooking for 20 seconds.

8: Add garlic and cook until fragrant, then add in the sauce.

9: Let the sauce bubble for 1 to 2 minutes and add in cornstarch slurry, whisking until thickened.

10: Return the steak to the wok and toss until evenly coated.

11: Add in shredded carrots and more scallions, then serve over warm sticky rice.