Mongolian Beef Part 2

Directions

1. 1
   Heat 2 teaspoons of vegetable oil in a saucepan over medium/low heat.
2. 2
   Add ginger, garlic, soy sauce and water.
3. 3
   Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. 4
   Remove from the heat.
5. 5
   Slice the flank steak into bite size pieces.
6. 6
   Dip the steak into the cornstarch to cover.
7. 7
   Let the beef sit for about 10 minutes.
8. 8
   Heat up one cup of oil in a wok or skillet.
9. 9
   Add the beef to the oil and saute until brown.
10. 10
    Stir the meat around a little so that it cooks evenly.
11. 11
    After a couple minutes, remove steak and drain on paper towels.
12. 12
    Dab oil off meat with a paper towel and add to saucepan with the sauce in it.
13. 13
    Put the pan back on the stove over medium/low heat.
14. 14
    Add chopped green onions and let sauce simmer until warm.