Mongolian Beef

1.0 lb Flank Steak
2.0 tbsp Argo Cornstarch
0.5 tbsp Sesame Oil
0.5 tbsp Crisco Pure Vegetable Oil
3.0 clove Garlic
8.0 tbsp Kikkoman Low Sodium Soy Sauce
0.5 cup (8 fl oz) Water, tap
36.0 tsp Domino Light Brown Sugar

Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil. Heat sesame oil and vegetable oil in a large skillet. Add in garlic and cook for 1-2 minutes. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)Heat oil until hot but not scorching. Add in the beef making sure not to over crowd the pan. Brown the beef on both sides for 1-2 minutes on each side. Remove from the oil and place on paper towels. Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2-3 minutes. Serve immediately with green onions for garnish, if desired.

Serving Size: Makes about 6 servings. Serving size approx 1/2 cup

Number of Servings: 6.0

Recipe submitted by SparkPeople user CLAFERO.