Mongolian Beef

2 tsp olive oil
½ tsp minced ginger
1 tbs minced garlic
½ cup GF soy sauce
½ cup water
¾ cup turbinado sugar
Olive oil for frying
1 lb flank steak cut into strips
¼ cup cornstarch
2 large green onions

Heat 2 tsp of olive oil in a medium saucepan over medium/low heat.
Add the ginger, garlic, soy and water.
Dissolve the sugar into the mixture and raise the heat to medium.
Cook 2 or 3 minutes or until the sauce starts to thicken.
Remove from heat.
Cut the steak into strips about ¼’ thick (against the grain)
Place the cornstarch into a flat dish and dip the steak strips in, making sure to cover both sides with a thin layer.
Set aside for about 10 minutes.
In the mean time, heat one cup of oil in a skillet or wok and heat it over medium heat.
Saute the strips in the oil for about 2 minutes or until the edges start to darken.
Remove with a slotted spoon and blot with paper towel.
Pour the oil out of the pan and return it to the heat.
Put the meat back in and cover with the sauce.
Cook for about one minute.
Add onions and cook another minutes or so.
Remove the meat and onions with a slotted spoon and lay it on a bet of brown rice or a combination of brown and wild rice.


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