Ww Core Mongolian Beef

• 1 tablespoon soy sauce
• 1 tablespoon cornstarch (3 points)
• 2 garlic cloves, minced
• 1 lb beef round steak, cut into thin strips
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 1/2 teaspoons cornstarch (2 points)
• 1/2 teaspoon Splenda sugar substitute
• 2 tablespoons diced red peppers
• 2 tablespoons olive oil, divided
• 2 carrots, thinly sliced
• 1 bunch green onion, cut into 2 inch pieces (separate the white from the green)

1. In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic.
2. Stir in beef strips.
3. Let stand for at least 10 minutes.
4. In a separate small bowl, mix together water, soy sauce, 2 1/2 teaspoons cornstarch, splenda, and red pepper; set aside.
5. Heat 1 tablespoon of olive oil in a skillet over high heat.
6. Cook and stir beef in hot olive oil for 1 minute; remove, and set aside.
7. Heat remaining tablespoon of olive oil in the same pan.
8. Saute carrots and white part of green onions for 2 minutes.
9. Stir in green portion of the onion, and saute for 1 minute.
10. Stir in sauce mixture and beef.
11. Cook and stir until sauce boils and thickens.

soy sauce, cornstarch, garlic, beef round steak, water, soy sauce, cornstarch, splenda sugar substitute, red peppers, olive oil, carrots, green onion

Taken from www.food.com/recipe/ww-core-mongolian-beef-292535 (may not work)