Mongolian Chicken

• 1 lb flank steak
• 1/4 cup cornstarch
• 1/4 cup canola oil
• 2 teaspoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/3 cup soy sauce
• 1/3 cup water
• 1/2 cup dark brown sugar
• 4 scallions, cut into 2 inch pieces

1. slice steak thin, against the grain. if it is difficult, partially freeze it to cut better.
2. Put into ziplock bag with the cornstarch, shake to coat and leave leave sit while you make the sauce.
3. Heat canola oil in pan, if you make a larger batch or you pan isnt big enough, cook in batches. We're aiming to sear the meat. Don't over crowd.
4. Remove from pan when cooked through.
5. Add ginger and garlic and saute for 10-15 seconds.
6. Add soy sauce, water, and dark brown sugar and bring to a boil.
7. Add steak back in and let sauce thicken for 20-30 seconds.
8. If the sauce isn't as thick as you'd like, mix cornstarch with a little water and add it in per preference.
9. When it is bubbly and thick, add in green onions and cook for 20-30 seconds, just to warm onions.
10. Serve over rice or noodles.

flank steak, cornstarch, canola oil, fresh ginger, garlic, soy sauce, water, dark brown sugar, scallions

Taken from www.food.com/recipe/mongolian-chicken-533577 (may not work)