Mongolian Beef

Make sauce by heating the 2 teaspoons vegetable oil in a medium saucepan over low/medium heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before garlic scorches. Dissolve brown sugar in the sauce, raise heat and boil the sauce for 2 to 3 minutes or until it thickens. Remove from heat.

Slice flank steak against the grain into 1/4″ thick bite-sized slices. Dip the steak pieces into the cornstarch to apply a thin dusting to both sides of each piece of beef. Let the beef sit for 10 minutes so the cornstarch sticks.

Heat 1 cup oil over medium heat until hot but not smoking. Add beef and saute for 2 minutes or until the beef just begins to darken on the edges. Remove steak and pour oil out of the wok or skillet.

Put the pan back over the heat and add the meat back into the pan, simmering for a minute. Add sauce and cook while stirring. Add all the green onions. Cook for one more minute and remove to a serving plate. Serve over rice.