Mongolian Beef (gf)

• 3 T soy sauce (gf)
• 1 t sugar
• 1 t cornstarch
• 1 T hoisin sauce (gf)-I just used another T soy sauce since I didn't have this
• 1 t rice wine vinegar (I used red wine vinegar, worchester might also be good)
• 1 t sesame oil (I just used canola)
• 1/2 t red pepper flakes (less if you don't want it very spicy)

•  1 T oil
• 1 pound flank steak, cut into 1/4 in slices
• 3 cloves garlic, minced
• 1 T peeled and minced fresh ginger (I used equivalent dried)
• 3-5 scallions, cut into 2 in pieces (I diced them)
• brown rice to serve with

1. Combine first group of 7 ingredients in a small bowl, mixing well to dissolve cornstarch.

2. Heat oil over medium-high. Add beef and cook until browned. Add garlic and ginger (or add it to the bowl if using dried) and cook for 1 minute. Add scallions and cook for 30 seconds. Add soy sauce mixture and cook until thickened, about a minute. Serve with rice.