Mongolian Beef

If your beef strips are long, cut them into bite-sized pieces. Place the beef in a zip-top bag.

Add cornstarch and 1 tablespoon of avocado oil to the bag. Seal and shake well to coat the beef evenly.

Prepare the vegetables. Cut the scallions into 2-inch pieces, separating the white/light green parts from the dark green parts. Mince the garlic.

In a medium bowl, prepare the sauce by combining soy sauce, water, brown sugar, hoisin sauce, oyster sauce, rice vinegar, minced ginger, and optional crushed red pepper flakes. Whisk until the sugar is dissolved.

Heat the remaining 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat.

Add the coated beef to the hot pan in a single layer. Stir-fry until the beef is browned on all sides.

Add the white and light green parts of the scallions and the minced garlic to the pan. Sauté for about 30 seconds until fragrant.

Add the dark green parts of the scallions and pour the prepared sauce over everything.

Stir to combine and bring to a simmer. Cook for 1-2 minutes, allowing the sauce to thicken slightly. Serve immediately.