Mongolian Beef - vegetable oil

Method

• Sauce.
• Heat 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat.
• Don't get the oil too hot.
• Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
• 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.
• Remove it from the heat.
• Beef.
• Slice the flank steak against the grain into 1/4" thick bite-size slices.
• Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
• Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
• Let the beef sit for about 10 minutes so that the cornstarch sticks.
• As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
• Heat the oil over medium heat until it's nice and hot, but not smoking.
• Add the beef to the oil and saute until brown.
• Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.
• Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
• Put the pan back on the oven over medium/low heat.
• Add chopped green onions and let sauce simmer until warm.
• Serve over rice.