Mongolian Beef

Sauce:
2 tsp veg oil
½ tsp. minced ginger
1 T. chopped garlic
½ c. soy sauce
½ c. water
¾ c. dark brown sugar

Heat oil over med heat. Add ginger, garlic, soy, and water. Dissolve sugar in the sauce, then raise heat and boil for 2-3 mins till sauce thickens. Remove from heat.

Meat:
1 c. veg oil (use less!)
1 pound flank steak
¼ c. cornstarch
1 large green onion

Slice meat into thin slices. Dip into cornstarch. Let sit 10 minutes. Heat up oil in wok till very hot. Sauté meat for 2 mins or until darkened. Take out meat to drain on paper towel, then remove oil from pan, and place meat back into to simmer 1 minute. Add sauce to meat and then green onions. Cook 1 more minute. Serve over jasmine rice, with steamed veggies.