Mongolian beef

• 1 lb flank steak, thinly sliced across the grain
• 1/4 cup cornstarch
• 1/2 cup vegetable oil
• 2 green onions, thinly sliced
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 3 garlic cloves, minced
• 2 tsp grated fresh ginger
• 2 tsp vegetable oil

1. In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water.
2. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.
3. In a large bowl, combine flank steak and cornstarch.
4. Heat 1/2 cup vegetable oil in a large saucepan.
5. Add beef and fry until browned and cooked through, about 1-2 minutes.
6. Transfer to a paper towel-lined plate; discard excess oil.
7. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes.
8. Stir in green onions.
9. Serve immediately.

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

Taken from cookpad.com/us/recipes/358784-mongolian-beef (may not work)