Mongolian Beef with Rice

Instructions

1. 1

   Start the rice. Slice the steak thinly against the grain and toss with the cornstarch until coated.

2. 2

   Heat 2 tbsp oil in a large skillet over medium-high heat. Fry the beef in batches, 2 minutes per side, until crisp at the edges; set aside.

3. 3

   Add the remaining oil, minced garlic, and ginger; cook 30 seconds. Add soy sauce, brown sugar, and 1/3 cup water and simmer 3 minutes until slightly thick.

4. 4

   Return the beef and add green onions cut in 2-inch pieces. Toss 1-2 minutes until the sauce is sticky. Serve over rice.