Mongolian Beef

Ingredients: 2 tsp sesame oil
1/2 tsp minced ginger
1 Tbsp chopped garilc
1/2 c soy sauce
1/2 c water
1/2 c dark brown sugar
about 1 cup of vegetable oil
1 lb flank steak
1/4 c corn starch
4 lg green onions, cut into 2 inch pieces

Directions:
1. Heat sesame oil in pan, add ginger and garilc, simmer 1-2 minutes on med-low.
2. Add soy sauce and water.
3. Dissolve brown sugar in sauce, raise heat to med and boil 2-3 minutes.
4. Remove from heat and set aside.
5. Cut flank steak in half (lengthwise) then slice into thin strips (make sure to cut across the grain of the meat).
6. Dip slices into cornstarch and lightly coat.
7. Let beef sit for about 10 minutes.
8. Heat oil in wok or frying pan (make sure oil is hot enough, meat should sizzle when put in oil).
9. Add beef and cook for about 2 minutes (meat does not have to be cooked all the way because it will be stir fried again later).
10. When beef is removed from oil, place on a paper towel to absorb any extra oil.
11. Pour oil out, return beef to wok.
12. Add onions and simmer until meat is no longer pink.
13. Add sauce and bring to boil, allow to boil about 1 minute.
14. With a slotted spoon, remove from sauce.
15. Serve over rice, top with extra sauce if desired.

Serves about 2-3

Submitted by: Lori Cover

Personal Notes: It is not spicy as written so add red pepper flakes with the garlic and ginger if you want a little spice!! This recipe is a little time consuming but totally worth it!