Mongolian Beef

Looking for something different? Rich and John gave this recipe approval as is. I'm not a flank steak fan so I've included an alternative meat. The traditional offering available at local restaurants uses flank steak so I guess I'm the odd ball!

This recipe yields two servings but it's easy to double, triple etc.

2 teaspoons vegetable oil
1/2 teaspoon minced fresh ginger (peeled)
1 teaspoon chopped garlic
1/2 cup soy sauce
1/4 cup water
3/4 cup brown sugar
1/4 cup cornstarch
1 cup vegetable oil suitable for frying
1 pound flank steak (sirloin or London broil)
2 + sliced green onions

Make a sauce by heating in a skillet on medium 2 teaspoons of oil (don't allow to get too hot!).
Add to the oil ginger, garlic, water and soy sauce. Dissolve the brown sugar in the liquid already placed in the skillet and continue to cook on medium until mixture comes to a boil and thickens. Once thickened remove skillet from heat.
Meanwhile slice the flank steak against the grain into 1/4 inch bite size pieces. Dip the meat into cornstarch and allow to sit 10 minutes.
Heat remaining oil in a wok or large skillet. Utilize a medium heat. Allow oil to become hot but not smoking. Saute meat until edges darken (about 2 minutes) then remove from pan. Remove oil from wok - wipe with a paper towel. Return the meat to the wok. Add sauce and green onions to the wok. Heat mixture to serving temperature.

We serve with rice!!