30-Minute Mongolian Beef

Toss beef in cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.

Heat sesame oil and canola or vegetable oil in a large skillet. Add garlic and ginger and cook for 1–2 minutes. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2–3 minutes. Set aside.

Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching.

Add beef, making sure not to overcrowd the pan (I did this in a couple of batches). Brown beef on both sides, 1–2 minutes on each side. Remove from the oil with a slotted spoon and place on paper towels.

Place beef in the sauce and toss to coat. Bring sauce back to a simmer and cook until thickened, 2–3 minutes.

Serve immediately garnished with green onions if desired.