Mongolian Beef

Mongolian Beef

4 tsp. oil
2 tsp. ginger, minced (I just used ground ginger)
2 Tbls. garlic, minced
1 c. soy sauce
1 c. water
1 c. brown sugar
2 lbs. flank steak
1/2 c. cornstarch
1 c. vegetable oil
3 large green onions

In medium saucepan over medium heat, heat 4 tsp. vegetable oil; don't let the oil get too hot. Add ginger and garlic to pan; quickly add the soy sauce and water to prevent the garlic from scorching. Dissolve the brown sugar in the sauce, then turn up the heat to medium and boil the sauce 2-3 minutes or until it thickens a little bit. Remove sauce from heat.

Slice the steak into 1/4 inch slices. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so the cornstarch sticks.  As the beef sits, heat 1 c. oil in skillet. Heat the oil over medium heat until it's hot but not smoking. Add the beef to the oil and saute for 2 minutes or until beef just begins to darken on the edges, stirring so the beef cooks evenly.

When the beef is cooked, add the sauce and stir and cook for 1 minute. Add green onions and cook for additional 1 minute.   At this point you can either remove the beef with slotted spoon or tongs and discard the sauce. Or thicken the sauce with cornstarch-water mixture to desire thickness and serve it over the rice with the beef.