Mongolian Beef

2 tspn vegetable oil

1/8 tsp sesame oil

1/2 tsp minced ginger

1 Tbsp minced garlic

1/2 c. soy sauce

1/2 c. water

3/4 c. brown sugar

2 tsp oyster sauce

1 c. vegetable oil

1 lb flank steak

1/4 c. cornstarch

2 large green onions

Make the sauce by heating 2 tspn of vegetalbe oil a just a tiny bit (like 1/8 tsp or less) sesame oil in a medium saucepan over med/low heat. Dont' get the oil too hot or you'll get amajoy aplatter when adding the other liquids. Add ginger and garlic to the pan. Quickly add woy sauce and water before the garlic scorches. Dissolve the bown sugar in the sauce, raise the heat to med and boil for 2-4 min. Remove from heat.

Slice the flank steak against the grain into thick bite-size slices. Dip the steak pieces into the cornstarch to apply a very thin dustin to both sides of each piece of beef. Let it sit for 10 min so that the cornstarch sticks.

As the beef sits, heat one c. of oil in a wok (or skillet as long as beef will be mostly covered in oil) Heat oil over med heat until very hot, but not smoking.

Add beef to oil and saute for no more than 2 mintues. Do not over cook, or the cornstarch covering will come off! You don't need a thorough cooking b/c beef will go back on heat later. After just a couple of minutes, take beef out with a slotted spoon and place on paper towell covered plate. Pour oil out of pan. Put the pan back over the heat, dump the meat back into it and fry for 2-3 min. Add the sauce, cook for one min. while stirring, then add all the green onions. Cook for one more minute. Serve over rice and enjoy!