Super-Simple, Super-Spicy Mongolian Beef

I really liked how it came out but adjusted to 1 tsp for red pepper flakes because I can handle a little bit of spiciness but not too much. My friends and family liked it too. I also marinated it overnight so the sauce could really soak in.

This was beyond AMAZING!! My guys loved this!! The only changes I made were: used only 1 tsp of red pepper flakes per pound of flank steak, doubled the sauce and thickened it with 2 1/2 tsp of flour per 2 lbs of flank (a must), and sprinkled sesame seeds over the beef while cooking. Also followed another persons addition of matchstick carrots and yellow onions sauté in sesame oil with garlic. I used 4 carrots, 3 onions, and 3 tsp. garlic per 2lbs of flank steak. Thank you for this DELICIOUS recipe!!

I had no hoisin sauce, so added tbsp of mirin, 2 tsp peanut butter, additional tbsp roasted sesame oil. The heat was just right, though next time I will use low sodium soy sauce. It was a little too salty.