Mongolian Beef

• 1AA1/2 pounds flank steak
• AA1/4 cup cornstarch
• AA1/4 cup reduced-sodium soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp brown sugar
• 2 Tbsp Thai KitchenAA(R) Sweet Chili Sauce
• 6 green onions, thinly sliced
• 2 Tbsp sesame oil
• 1 Tbsp minced garlic
• 1 tsp fresh grated ginger
• 1/8 tsp red chili flakes
• 2 cups broccoli florets, cooked (about 1 small head)
• 2, 8.8-ounce pouches Uncle BenAAAsAA(R) Ready Rice Whole Grain Brown Rice

1. 1. To prepare the flank steak, slice the meat on an angle in thin strips against the grain (the grain runs along the long side of the steak).
2. 2. In a large zip-close bag, combine the steak slices and cornstarch and shake until evenly coated; set aside.
3. 3. In a medium sauce pan, whisk together the soy sauce, rice wine vinegar, brown sugar, and chili sauce until evenly combined. Heat the sauce pan over medium heat until slightly thickened, about 5-7 minutes; set aside.
4. 4. In a large skillet heat the sesame oil over medium-high heat. Add the garlic, ginger, red chili flakes, and green onions. Cook stirring constantly for about 30 seconds, or until fragrant. Shake off the excess cornstarch from the reserved steak, and add it all to the skillet. Cook for 2-3 minutes, browning all sides. Add the set-aside sauce and cook for an additional 1-2 minutes.
5. 5. Microwave rice according to package directions. Serve with brown rice, and garnish with additional green onions if desired.

flank steak, cornstarch, soy sauce, rice wine vinegar, brown sugar, sweet chili sauce, green onions, sesame oil, garlic, ginger, red chili flakes, broccoli florets, pouches

Taken from www.epicurious.com/recipes/member/views/mongolian-beef-58391713 (may not work)