1 1/2 lbs thinly sliced flank steak (1/4 inch thick)

1/4 cup cornstarch

1 Tbsp vegetable oil

3–4 cloves garlic, minced

2 tsp fresh ginger, minced

3/4 cup water

3/4 cup reduced sodium soy sauce

3/4 cup light brown sugar, packed

1 – 2 tsp Sriracha sauce (or red pepper flakes/cayenne)

1 cup shredded carrots

4–6 green onions, thinly sliced

Sesame seeds, for garnish

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Coat the flank steak slices in cornstarch until evenly coated.
Heat vegetable oil in a skillet over medium heat and sear the beef for 1-2 minutes per side.
Transfer the beef to the slow cooker.
In the same skillet, cook garlic and ginger for 30 seconds, then add water, soy sauce, and brown sugar. Stir until the sugar dissolves, and add Sriracha for spice. Simmer briefly.
Pour the sauce over the beef in the slow cooker, stir, cover, and cook on low for 4-6 hours or high for 2-3 hours.
After the beef is tender, stir in the shredded carrots and cook for another 10-15 minutes until softened.
Serve the Mongolian beef over rice or noodles, garnished with green onions and sesame seeds.

For a vegetarian version, swap beef for tofu or tempeh.

Adjust the spiciness by varying the Sriracha amount.

Feel free to add extra veggies like bell peppers or snap peas for added nutrition.

For extra sweetness, increase the brown sugar or add a bit of honey.