Sticky Mongolian Beef in 30 Minutes

Ingredients:

 2 tablespoons high-heat oil (like avocado oil)

 1 pound flank steak (or sirloin/skirt steak), sliced thin against the grain

 ¼ cup cornstarch

 3 green onions, sliced on a diagonal

Sauce:

 ½ cup soy sauce or tamari (for gluten-free)

 ⅓ cup coconut sugar (or brown sugar)

 ¼ cup water

 2 teaspoons sesame oil

 1 teaspoon blackstrap molasses (optional but adds depth)

 1 teaspoon fresh ginger, minced

 4 garlic cloves, finely chopped

Directions:

1. In a bowl, whisk together all the sauce ingredients until smooth—set aside. ([Downshiftology][1])

2. Toss the sliced steak in cornstarch until lightly coated; shake off excess. ([Downshiftology][1])

3. Heat the oil in a skillet or wok over medium-high. Cook the steak in batches, about 30–60 seconds per side, until browned. Remove and set aside. ([Downshiftology][1])

4. Turn heat to medium, pour in the sauce, and simmer for 4–5 minutes until slightly thickened. ([Downshiftology][1])

5. Return the steak to the pan, toss to coat and let it simmer 1–2 minutes until it forms a glossy glaze. ([Downshiftology][1])

6. Sprinkle sliced green onions on top, stir once more, and serve immediately over rice or noodles.