Mongolian Beef

Mongolian Beef
•¼ cups Cornstarch
•1 pound Flank Steak, Very Thinly Sliced Against The Grain
•1 teaspoon Minced Fresh Ginger
•1 Tablespoon Chopped Garlic
•½ cups Low Sodium Soy Sauce
•¼ cups Water
•½ cups Dark Brown Sugar
•¼ cups Canola Oil
•5 whole Scallions, Cut Into 1 Inch Pieces
Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated. Set aside. In a sauce pan over medium-low heat, combine ginger, garlic, soy sauce, water and sugar. Stir constantly until the sugar dissolves. Raise the heat and stir until the sauce boils. Remove from heat and set aside. Cover the bottom of a large frying pan (or a wok) with canola oil and heat over high heat. Once the oil is hot, add the steak, sautéing it until browned on all sides. Remove the steak with a slotted spoon onto a plate lined with paper towels. Remove any leftover oil from the pan, then add the steak, sauce and scallions, and cook over medium heat for just a few more minutes. Serve over rice.