1. Super Spicy Mongolian Beef 2. Fiery Mongolian Beef Stir-Fry 3. Ingredients: 1 pound beef flank steak, thinly sliced 1/4 cup cornstarch 2 tablespoons vegetable oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1/2 cup soy sauce 1/4 cup water 1/2 cup brown sugar 1 tablespoon Sriracha or hot chili sauce (adjust to taste) 1/2 teaspoon crushed red pepper flakes 3/4 cup sliced green onions 2 tablespoons sesame oil Directions: Toss the sliced beef with cornstarch in a large bowl until evenly coated. Let it sit for 10 minutes to allow the cornstarch to adhere. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, cooking until the edges are crispy and browned, about 2-3 minutes per side. Remove the beef from the skillet and set it aside. In the same skillet, add the garlic and ginger, sautéing until fragrant, about 30 seconds. Stir in the soy sauce, water, and brown sugar, and bring the mixture to a boil. Reduce the heat and add the Sriracha and crushed red pepper flakes, adjusting the heat level to your preference. Cook the sauce for about 3 minutes, allowing it to thicken slightly. Return the cooked beef to the skillet, tossing to coat with the sauce. Add the sliced green onions and cook for an additional 1-2 minutes until the onions are slightly wilted. Drizzle with sesame oil before serving.