Mongolian Beef

• 1 tbsp vegetable oil
• ½ tsp ginger, minced
• 1 tbsp garlic, chopped
• ½ cup light soy sauce
• ½ cup water
• ¾ cup dark brown sugar
• 500g flank steak or sirloin steak
• ¼ cup cornstarch
• 2 large spring onions
• Vegetable oil, for frying (about½ cup)

Heat up a saucepan or work to medium heat (the oil should not too hot) with about 1 tbsp of oil, and then add ginger and garlic sauté for about 1-2 minutes making sure the garlic does not burn.

Stir in soy sauce, water, and sugar to the mixture. Bring to a boil and simmer for about 3 minutes, remove from heat. Set aside

Slice the beef against the grain in little pieces. Then mix with the cornstarch. Remove from cornstarch, shake off and let it rest for about 10 minutes.

Slice the spring onions on the diagonal into one-inch lengths

Heat up the Wok with about¼ -½ cup oil, and then add meat let it rest for about 30 seconds before stirring. Cook for 2 minutes or until beef reaches desired doneness - it should barely cook in the center, stir the meat around a little so that it cooks evenly. Remove and keep warm.

Transfer beef to a plate and remove any excess oil from the saucepan.

Next, return saucepan to medium heat. Then add the soy sauce mixture and steak. Bring to a boil, continually stirring for about 2 minutes

Finally add scallions, stir, remove steak with slotted spoon and serve over white rice