Mongolian Beef

We marinate the beef slices with garlic, ground ginger, half a cup of light soy sauce, salt, pepper, and cornstarch, then let them rest for 10 minutes to absorb the flavors.

We fry the beef in hot oil until browned on both sides, then set it aside.

In another pan, we melt the butter, add the minced garlic, and sauté until fragrant.

We add ¼ cup light soy sauce, ¼ cup dark soy sauce, brown sugar, honey, rice vinegar, sesame oil, a pinch of ginger, and ½ cup water, and bring the mixture to a boil for one minute.

After boiling for a minute, we add the fried beef and stir until the sauce thickens and coats the meat well.

Finally, we add the green onions and sesame seeds, toss briefly, and serve hot with white rice or noodles.