Mongolian Beef

4 tsp vegetable oil

2 tsp ginger, minced (I used powder)

2 TBL garlic, minced

1 C. soy sauce

1 C. water

1 C. brown sugar

2 C. vegetable oil

2 lb flank steak

1/2 C. corn starch

3 lg green onions

Make sauce by heating 4 tsp vegetable oil over medium heat. Add ginger and garlic and quickly add soy sauce and water before the garlic burns. Dissolve brown sugar in sauce, then boil 2-3 minutes until sauce thickens a bit. Remove from heat and set aside.

Slice steak into 1/4 inch strips. Dip in cornstarch to apply a THIN dusting to both sides. Let beef sit 10 minutes. As it sits, heat up 1 C. oil in a wok. Saute beef only for 2 minutes. Drain meat on paper towels and discard oil. Add meat back into the pan and cook 1 minute. Add sauce and green onions and cook 1 more minute. Add constarch/water to thicken. Serve over rice.

I like this recipe because: It is like restaurant good!!

My least favorite thing about this recipe: So much oil!