1 Lb (450g) Beef Steak (Flank Steak Or Sirloin), Thinly Sliced Against The Grain

1/4 Cup Vegetable Oil (For Frying)

1/2 Cup Soy Sauce

2 Cloves Of Garlic, Minced

1/2 Cup Brown Sugar

Salt To Taste

Black Pepper To Taste

1/2 Cup Green Onions, Chopped

Step: 1

In A Mixing Bowl, Combine The Sliced Beef And Cornstarch. Toss Until The Beef Is Evenly Coated. Set Aside.

Step: 2

Heat The Vegetable Oil In A Large Skillet Or Wok Over Medium-high Heat

Step: 3

Add The Beef Slices To The Hot Oil In Small Batches, Shaking Off Any Excess Cornstarch. Cook For 2-3 Minutes Per Side Until Browned And Crispy.

Step: 4

In The Same Skillet, Add The Minced Ginger And Garlic. Stir-fry For About 1 Minute Until Fragrant.

Step: 5

Add The Diced Onion And Capsicum. Stir-fry For About 2-3 Minute Until Light Soft.

Step: 6

In A Separate Bowl, Whisk Together The Soy Sauce, Cumin Powder, Turmeric Powder, Water, And Brown Sugar Until The Sugar Is Dissolved. Pour The Sauce Mixture Into The Skillet With The Ginger And Garlic.

Step: 7

Bring The Sauce To A Simmer And Cook For 2-3 Minutes Until It Thickens Slightly. Cook For An Additional 2-3 Minutes Until The Beef Is Boiled Through And Fully Coated.

Step: 8

Adjust Salt And Pepper To Taste. Remove From Heat And Let Cool For A Few Minutes.

Step: 9

Garnish With Chopped Green Onions And Sesame Seeds If Desired.

Step: 10

Serve The Mongolian Beef Over Steamed Rice Or Noodles.