Thin strips of flank steak get tossed in cornstarch and fried until deeply golden and crisp, then tossed with crisp-tender scallions in a glossy, ginger-garlic sauce sweetened with dark brown sugar and given a little heat from red pepper flakes. The result is that irresistible sticky-sweet, savory coating clinging to every crunchy edge of beef, piled high over steamed white rice and finished with a scatter of sesame seeds. It's the kind of takeout-style favorite that's easy to pull together on a weeknight, with bold flavor in every bite. This version is a great fit for a gluten free table, letting you enjoy all that classic Mongolian beef flavor without worry. Simple pantry staples like fresh ginger, garlic, and scallions do a lot of the heavy lifting here, so nothing tastes like it's missing a thing.
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Place the sliced flank steak in a large bowl and toss with the cornstarch until every piece is evenly coated. Let the coated beef rest for 10 minutes so the cornstarch adheres.
While the beef rests, combine the soy sauce, water, dark brown sugar, grated ginger, minced garlic, and red pepper flakes in a small saucepan over medium heat. Stir until the sugar dissolves completely, then bring to a gentle simmer and cook for 3–4 minutes, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside.
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