mongolian beef... 45 minutes

the goods:

2 pounds flank steak

1/2 cup cornstarch

1/2 cup vegetable oil

1 cup white rice, cooked according to package instructions

sauce:

2 tablespoons vegetable oil

1 cup soy sauce

1 cup brown sugar

4 cloves garlic, minced

1 cup water

3 green onions, chopped

Slice the steak into small, thin pieces against the grain. In a large zip-top bag combine the cornstarch and beef slices. Seal the back and shake well to coat all the beef in cornstarch. Refrigerate until ready to use.

In a small saucepan add the oil, soy sauce, brown sugar, garlic, and water. Stir and cook over medium heat until sauce is thickened and reduced, then set aside.

In a nonstick skillet, or wok, heat oil. When the oil is hot, add the beef and cook until browned. You may need to do this in 2 batches. Drain oil from pan and then pour sauce over beef. Stir and cook for a couple more minutes until incorporated. Serve over rice and garnish with green onions.