Mongolian beef

“Despite its name, this dish has no roots in traditional Mongolian cooking and likely emerged in Taiwanese restaurants in the mid-twentieth century. It features thinly sliced flank steak stir-fried with ginger, garlic, and scallions in a savory soy-based sauce. The signature depth of flavor relies on a high-heat technique that caramelizes the proteins to create a distinct crisp edge.”