Mongolian Beef

Made this tonight for the first time and the kids approve, so I am posting my recipe to my collection to make again!

• Ready In: 1 hr
• Serves: 6
• Yields: 6

Ingredients

• 1  tablespoon  vegetable oil
• 1⁄2 teaspoon ginger, minced
• 1  tablespoon garlic, chopped
• 1  tablespoon  sesame oil
• 1⁄2 cup reduced sodium soy sauce
• 1⁄2 cup water
• 3  tablespoons cornstarch
• 1⁄2 cup brown sugar
• 1  cup  vegetable oil (for frying)
• 1  lb  steak
• 1⁄2 cup cornstarch (for dredging)
• 1  cup broccoli
• 1  cup green pepper
• 1  cup  chopped onion

Directions

1. In a saucepan over medium heat add the 2 tbs vegetable oil and sesame oil. Sautee the ginger and garlic. Add the soy sauce, water, cornstarch, and brown sugar. Bring to a boil and allow to thicken. Remove from heat and set aside.
2. Slice the steak against the grain with the knife at a 45 degree angle. Place the steak in a bowl, add ½ cup of cornstarch. Place a cover or lid on the bowl and shake well to coat the pieces of steak.
3. In a wok, add the 1-cup of oil. (You can use a skillet; just ensure the oil will cover the steak). Heat the oil on medium high heat. Fry the steak in batches so it doesn’t overcrowd the oil and all the steak pieces are covered with oil. Remove the steak with a slotted spoon and drain on a paper towel.
4. Remove oil from pan. Add 2-3 tbs of the oil back to the pan and sautee the broccoli, green peppers, and onions until tender. Add the steak and the sauce. Bring to a boil and allow to reduce for about 5 minutes. Serve with hot rice.