Mongolian Beef

4 tsp veg oil
2 tsp ginger minced (opt)
2 T garlic minced
1 C soy sauce
1 C water
1 C brown sugar
2 C vegetable oil
2 lbs flank streak
1/2 c corn starch
2 large green onions
2 C cooked white rice
A handful of snow peas
1 C white onions minced

Make the sauce by heating 4 tsp vegetable oil in medium saucepan over medium/ low heat. Dont let it get too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic burns. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce for 2-3 minutes or until sauce thickens. You also can stir in 1 T of corn starch to make it even thicker. Remove from heat.

Slice flank streak ( or any cheap thin steak) against the grain super thin. Dip pieces into cornstarch and shake excess off. Let beef sit for 10 minutes or so. As the beef sits, heat up 1 c oil in a wok or skiller. Heat to medium heat, not high heat. Add the beef to the oil and saute for 2 minutes or until beef darkens on the edges. After meet is cooked, remove and set on a paper towel.  *a healthier alternative to this is to just pan fry the beef in a skillet without deep frying.

Put onions and peas in skillet and just soften a bit. Add in beef to reheat and pour sauce over the whole mixture. Put rice at the bottom of your bowl or plate and top with beef mixture. Top with green onions.