INGREDIENTS:

• 1 pound beef, sliced on diagonal
• ¼ cup cornstarch
• 1 Tbsp oil for the sauce
• 1 cup vegetable oil for frying
• 3 garlic cloves, minced
• ½ teaspoon grated ginger root
• ½ cup soy sauce
• ½ cup water
• ½ cup brown sugar
• 2-3 cups of mixed vegetables (green onions, broccoli, carrots, green peas)

INSTRUCTIONS:

1. Slice 1 pound of beef, place it into a small bowl and add ¼ cup of cornstarch. Rub it with your hands until every slice of beef is well coated and you don’t see the cornstarch anymore. Set the bowl aside.
2. To prepare the Mongolian sauce, heat 1 tablespoon of oil in a skillet, add minced garlic and grated ginger and cook for about 40 seconds until fragrant. Pour in ½ cup of soy sauce and ½ cup of water, add ½ cup of brown sugar and cook for 5 minutes until sugar dissolves and the sauce thickens a bit. Set the sauce aside.
3. Now prepare the vegetables. Cut 3-4 green onions into 2 inch lengths, peel and slice 2 carrots, cut 1 small broccoli head in pieces (florets only), wash and throw in a handful of sweet peas.
4. Heat 1 cup of vegetable oil in a large heavy bottom skillet. Heat until the oil starts bubbling. Fry beef slices, few at a time, until start turning brown and crispy, for about 2 minutes. Transfer the fried slices onto a paper towel to remove excess oil.
5. Once all beef slices are nice and crispy and are draining on a paper towel, pour out the oil from the skillet, and return it back on medium heat. Place beef slices back into the skillet, pour in the sauce, and add the pre-cut vegetables.
6. Bring the sauce to a boil and cook for 2-3 minutes until vegetables turn bright and slightly soften.
7. Serve over white rice.