Chinese Takeout Mongolian Beef

- A little less than 1 pound thinly sliced beef (stir-fry beef or flank steak) - 5 tablespoons cornstarch - 3 tablespoons oil, for marinating the beef - 4 green onions, cut into about 2-inch pieces, whites/light greens separated from dark greens - 2 large garlic cloves (or about 4 regular cloves) - 1/2 cup soy sauce - 1/2 cup water - 5 tablespoons brown sugar - 2 tablespoons hoisin sauce - 1 tablespoon oyster sauce - 1 tablespoon rice vinegar - 1/4 teaspoon ginger - 1/4 to 1/2 teaspoon crushed red pepper flakes (optional) - 2 tablespoons oil, for the pan

1. Thinly slice the beef if needed and place it in a bag or bowl. 2. Add the 5 tablespoons cornstarch and 3 tablespoons oil to the beef. Shake or massage until all the pieces are well coated, then set aside. 3. Cut the 4 green onions into about 2-inch pieces, keeping the white and light green parts separate from the dark green parts. 4. Press or mince the 2 large garlic cloves (or about 4 regular cloves). 5. In a bowl, stir together the 1/2 cup soy sauce, 1/2 cup water, 5 tablespoons brown sugar, 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1/4 teaspoon ginger, and the optional 1/4 to 1/2 teaspoon crushed red pepper flakes. 6. Heat 2 tablespoons oil in a pan over medium-high heat for a couple of minutes. 7. Add the marinated beef, spread it out, and sear it well. Stir and cook until the beef gets good color. 8. Add the white and light green parts of the green onions and the garlic. Mix well. 9. Add the remaining dark green onion pieces and mix again. 10. Stir the sauce again, pour it into the pan, and cook until the sauce thickens. 11. Serve hot. For less sauce, cut the sauce ingredients in half.

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