Mongolian Beef

1. Pat beef dry and toss with 1 tablespoon of cornstarch until coated. 2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add beef in a single layer and cook until browned, about 2-3 minutes per side. Remove beef from skillet and set aside. 3. In the same skillet, add remaining 1 tablespoon of oil. Sauté minced garlic and grated ginger for 30 seconds until fragrant. 4. Whisk together soy sauce, brown sugar, water, rice vinegar, red pepper flakes, and remaining 1 tablespoon of cornstarch. Pour into the skillet and bring to a simmer, stirring until the sauce thickens. 5. Return beef to the skillet and toss to coat with the sauce. Cook for 1-2 minutes until heated through. Garnish with sliced green onions and serve immediately with rice.