Mongolian Beef

 1 Tablespoon Canola Oil
1-2 teaspoons minced ginger
1 Tablespoon minced garlic
1/2 Cup Soy Sauce
1/2 Cup Water
3/4 Cup Brown Sugar 
1 Cup Canola Oil
1 1/2 lbs Flank Steak 
(I have also used whatever thinly sliced steak was on sale at the grocery store like thin cut sirloin or bottom round)
1 1/2 cup flour OR 1/2 cup cornstarch
1/4 teaspoon red peppers 
1 bunch green onion cut on the diagonal

Prepare the Steak
Slice your steak against the grain to desired size. Toss in flour or cornstarch. Let sit for 15 minutes.

Make the sauce
Heat 1 Tbsp oil in medium saucepan, add ginger and garlic and stir for 30 seconds, then add soy sauce, water, and brown sugar.  Simmer for 10-15 minutes.

Cook the Steak
Heat 1 cup oil in large pan over medium-high heat. When oil is hot, add steak and cook 2-3 minutes, flipping the pieces over until brown  and somewhat crispy. I did this in batches and used a slotted spoon to remove the meat from the oil. Pour oil into another pan to cool and discard later. 

Bring it all together
Place meat back into large pan along with the sauce and cook 2 minutes or so to coat the meat. Add red pepper flakes and green onions and saute for a minute, then remove from heat. 

Serve over your favorite rice (I use short grain brown rice). 

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