Mongolian Beef

2 tsp vegt oil
1/4 tsp sesame oil (optional)
1 T fresh ginger, minced
1 T garlic, minced (4 cloves)
1/2 c soy sauce
1/2 c water
3/4 c dark brown sugar (any brown sugar works)

vegt oil for frying

1 lb flank steak
1/4 c cornstarch

2 lg green onions
2 c sugar snap peas

Heat 2 tsp vegt and sesame oil over med low heat.  add ginger, garlic, soy sauce, and water.  before garlic scorches, dissolve brown sugar in sauce.  Raise heat to med and boil 2-3 min until it thickens.  Remove from heat.
Slice steak against the grain 1/4 inch thick.  Dip pieces into cornstarch to apply thin dusting to both sides. Let beef sit 10 min.  Heat oil over med heat until hot, but not smoking.  Add beef.  saute 2 min until beef darkens on edges.  Stir meat around so it cooks evenly.  Remove meat with lg slotted spoon.  Place on paper towels.
Put pan over heat after removing oil.  Dump meat and sauce in pan over med heat.  cook 1 min while stirring, add green onions and peas.  Cook 1 min.   Serve over rice.

Britt