Mongolian Beef

By Jaymers

Ingredients

• 2 tsp vegetable oil
• 1/2 tsp ginger
• 1 tbsp garlic
• 1/2 C soy sauce
• 1/2 C water
• 3/4 C dark brown sugar
• oil for frying
• 1 lb flank steak
• cornstarch
• 2 large green onions

Preparation

Step 1

1. Slice flank steak against the grain into 1/4" pieces

2. Dip the steak into cornstarch to apply a thin dusting to both sides of each piece

3. Let the beef sit for about 10 minutes so that the cornstarch sticks

4. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat

5. Add ginger and garlic to the pan and saute, not don't let the garlic scorch

6. Add soy sauce and water and mix completely

7. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens

8. Remove the sauce from the heat and cut the green onions to your desired size

9. Heat the oil for fying in a wok or skillet over medium heat until it's nice and hot, but not smoking

10. Add the beef to the oil and saute for just two minutes or until the beef just begins to darken on the edges

11. You don't need a thorough cooking here since the beef is going to go back on the heat later

12. Stir the meat around so that it cooks evenly

13. After a couple of minutes use a large slotted spoon to take the meat out and onto paper towels (I recommend putting paper towel on a cookie sheet because it is messy!)

14. Pour the oil out of the skillet

15. Put the pan back on the heat and dump the meat back in and simmer for one minute

16. Add the sauce, cook for another minute while stirring, then add all the green onions

17. Cook all together until everything is covered and the sauce is to your desired thickness

18. Remove the meat and green onions with a slotted spoon and serve