Mongolian Beef

Valerie Converse

SAUCE:

1 tsp minced fresh ginger

2 Tbsp chopped garlic

1/2 cup soy sauce

1 1/2 cup water

1 1/2 cup brown sugar

MEAT:

2 pound of very thin flank steak cut into small strips

1/2 cup corn starch

2 bunchs of green onions

Cut meat into thin strips. In a gallon size ziplock bag pour in the cornstarch. Place a handful of the meat in the ziplock bag and shake it so the cornstarch coats the meat. Repeat using the rest of the meat. Then place the meat on a plate for about 5-10 minutes to allow the cornstarch to stick to the meat better. In a sauce pan combine all the sauce ingredients and bring to a slow boil for about 2 minutes. Then in a large frying pan or wok heat about a cup of oil. Then cook the meat in the oil until done. (about 5-6 minutes) Then remove the meat from the pan and drain the oil. Next put the meat back into the pan and add your sauce mixture to the meat. Add your chopped green onions (I usually cut them in 3rds) and bring the sauce to a boil for about 2-3 minutes. Serve over rice. Serves about 7-8