2 tablespoons minced garlic (I use bottled minced garlic)
1 cup of water
1 cup soy sauce
3/4 cup brown sugar
1/2 teaspoon crushed red pepper flakes
3 large green onions, sliced crosswise into thirds (we omitted because we don't like onions)
Slice your flank steak crosswise into thin strips. Pat your meat dry with a paper towel and then toss the meat with cornstarch, making sure each piece is coated thoroughly. Place the meat into a strainer and shake off any excess cornstarch from the meat.
Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Allow this to cook for one minute.
Add soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. The sauce will be thin, but will later thicken in the cornstarch.
Turn the heat up to medium-high and add the remaining oil to the wok.
Divide your meat into two batches. Add the first batch of beef and cook, stirring until it is all browned. Remove this meat and then cook your second batch.
Place all of the meat back into the wok. Pour the sauce back into the wok and let it cook along with the meat.
Cook the sauce down for three to five minutes to reduce.
Finish by adding your green onions and cook for one minute.
Serve it hot with rice and a side of steamed broccoli.
Recipe by The Motherload at http://momadvice.com/blog/2012/08/mongolian-beef