Mongolian Beef Part 2

• 2 teaspoons oil
• 12 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 12 cup soy sauce
• 12 cup water
• 34 cup dark brown sugar
• 1 cup vegetable oil
• 1 lb flank steak
• 14 cup cornstarch
• 1 cup green onion, chopped

1. Heat 2 teaspoons of vegetable oil in a saucepan over medium/low heat.
2. Add ginger, garlic, soy sauce and water.
3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove from the heat.
5. Slice the flank steak into bite size pieces.
6. Dip the steak into the cornstarch to cover.
7. Let the beef sit for about 10 minutes.
8. Heat up one cup of oil in a wok or skillet.
9. Add the beef to the oil and saute until brown.
10. Stir the meat around a little so that it cooks evenly.
11. After a couple minutes, remove steak and drain on paper towels.
12. Dab oil off meat with a paper towel and add to saucepan with the sauce in it.
13. Put the pan back on the stove over medium/low heat.
14. Add chopped green onions and let sauce simmer until warm.

oil, ginger, garlic, soy sauce, water, brown sugar, vegetable oil, flank steak, cornstarch, green onion

Taken from www.food.com/recipe/mongolian-beef-part-2-498862 (may not work)