Mongolian Beef

Directions

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   1.
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   Heat 2 tablespoons vegetable oil in a medium saucepan over medium-low heat (dont get the oil too hot).
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   2.
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   Add ginger, garlic, water, and soy sauce to the pan.
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   3.
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   Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens.
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   Remove from heat and set aside.
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   4.
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   While the sauce is cooking, slice the meat into thin pieces.
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    I buy a thin sliced top round that my Publix carries, but a thicker cut will work as well.
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    5.
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    Put the steak pieces in a Ziploc bag with the cornstarch.
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    Shake well, and let the meat sit for 5 to 10 minutes to let the cornstarch stick.
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    6.
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    Heat remaining 1/4 cup vegetable oil in a pan (you may need more or less, depending on how much meat you are using).
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    7.
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    Add the beef to the oil and saute until the meat is almost cooked (it will only take about 4 or 5 minutes).
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    8.
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    While the beef is cooking, cut the green onions.
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    We cut the green parts into 1-inch pieces and finely chop some of the white part.
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    9.
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    Remove the meat from the pan and let it drain on paper towels.
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    Wipe out any excess oil in your pan.
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    10.
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    Put the pan back over the heat, dump the meat back into it and simmer for one minute.
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    11.
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    Add the sauce, cook for one minute while stirring, then add all the green onions.
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    We like a lot of onions, but you can just use one or two stalks.
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    12.
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    Cook until your meat is done, about 2 to 3 minutes.
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    13.
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    Serve the meat and sauce over white rice.