Mongolian Beef and Spring Onions

Ingredients

• 2 teaspoons vegetable oil
• 1 tablespoon finely chopped garlic
• 0.5 teaspoons grated fresh ginger root
• 0.67 cups dark brown sugar
• 0.5 cups soy sauce
• 0.5 cups water
• 1 pound beef flank steak , sliced 1/4 inch thick on the diagonal
• 0.25 cups cornstarch
• 1 cup vegetable oil for frying
• 2 bunches green onions , cut in 2-inch lengths

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.

3. 3

   Stir in brown sugar, soy sauce, and water.

4. 4

   Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.

5. 5

   Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.

6. 6

   Set aside until most of the cornstarch has been absorbed, about 10 minutes.

7. 7

   Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.

8. 8

   Remove beef with a large slotted spoon; drain on paper towels.

9. 9

   Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.

10. 10

    Serve and enjoy!