Mongolian Beef

2 tsp veg oil
1/2 tsp ginger, minced
1 T garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
veg oil, for frying about 1 cup
1 lb flank steak
1/4 cup cornstarch
2 large green onions
Directions:
Make the sauce by heating 2 tsp of veg oil in a medium saucepan over med heat
Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce 2-3 minutes.
Remove it from the heat.
Slice the flank steak against the grain into 1/4'' thick bite-size slices.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 min so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a skillet or wok, heat the oil over medium heat until it's nice and hot but not smoking.
Add the beef to the oil and saute for just two min, or until the beef begins to darken on the edges.. you don't need a thorough cooking here since the beef is going back on the heat later.
Stir the meat around a little so that it cooks evenly.
After a couple min. use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute then remove the beef and oninos with tongs or spoon and put onto a serving plate.
Make minute rice and steam broccoli, mix all together with meat and enjoy!!!