Mongolian Beef

• 1 lb. beef sirloin steak
• 1 Tbsp. cornstarch
• 1 Tbsp. vegetable oil
• 1 tsp. salt
• 1 tsp. sugar
• 1 tsp. soy sauce
• 1 green onion (with top)
• 3 Tbsp. vegetable oil
• 1 tsp. chopped ginger root
• 1 tsp. chopped garlic
• 1 Tbsp. soy sauce
• dash of white pepper

1. Trim fat from beef; cut beef with grain into 1/8-inch slices. Toss beef, cornstarch, 1 tablespoon oil, the salt, sugar, 1 teaspoon soy sauce and the white pepper in a bowl.
2. Cover and refrigerate 1 hour.
3. Cut green onion into 2-inch pieces.
4. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
5. Add 3 tablespoons vegetable oil; rotate wok to coat side. Add ginger root and garlic.
6. Stir-fry until brown.
7. Add beef; stir-fry until beef is brown, about 3 minutes.
8. Add 1 tablespoon soy sauce; stir to coat beef.
9. Add green onion.
10. Stir-fry 30 seconds.

beef sirloin steak, cornstarch, vegetable oil, salt, sugar, soy sauce, green onion, vegetable oil, ginger root, garlic, soy sauce, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=689179 (may not work)