Mongolian beef with stir-fried shitake mushrooms and vegetables

Slice beef flank steak against the grain into thin strips.

In a bowl, combine soy sauce, brown sugar, cornstarch, and black pepper to create a marinade.

Add sliced beef to the marinade and let it sit for 15-20 minutes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add marinated beef to the skillet in a single layer and cook until browned, about 2-3 minutes per side.

Remove beef from the skillet and set aside.

In the same skillet, add minced ginger and garlic, sautéing until fragrant, about 30 seconds.

Add sliced carrots and cook for 2-3 minutes until slightly tender.

Return the beef to the skillet and stir to combine with the vegetables.

Add water, sesame oil, and red pepper flakes, stirring to create a sauce.

Cook for an additional 2-3 minutes until the sauce thickens.

Garnish with chopped green onions before serving.

Serve hot over cooked rice.

Allergens