Saucy Mongolian Beef

• 1 pound flank steak, sliced thin

• 1/4 cup cornstarch

• 1/4 cup canola oil

• 2 teaspoons fresh ginger,minced

• 1 tablespoon garlic, minced

• 1 cup Tamari, low sodium

• 3/4 cup water

• 1 cup dark brown sugar

• 4 stalks scallions, green parts only, cut into 2 inch pieces

In a bowl mix the water, tamari and brown sugar. Mix well and set aside. For the best sauce, mix this sauce sporadically when you see it. If you mix it this way the brown sugar blends best.

Slice the flank steak against the grain (the grain is the length of the steak) the long way ¼ inch think pieces and add it to a bowl with cornstarch. Mix together.

Add the canola oil to a large frying pan and heat on medium high heat. Add the steak, seer till you see bloody pockets form on the meat. Flip and seer other side for one minute. You need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear. When the steak is done cooking remove it from the pan. Set aside.

Add garlic and ginger to the pan and seer for 30 seconds. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil. Add the steak back in and let the sauce thicken. The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.

Add the green onions, stir to combine everything, and cook for a final 30 seconds. Serve hot with my perfect white rice.