Mongolian Beef

• 1/2 cup carrots, shredded
• 1/2 cup scallions, chopped
• 1 1/4 lb. flank steak, thinly sliced
• 1/4 cup and 2 tsp. cornstarch, divided
• 4 TBS vegetable oil
• 1 1/2 tsp. fresh garlic, minced
• 1 tsp. fresh ginger, minced
• 1 tsp. toasted sesame oil
• 1/2 cup low sodium soy sauce
• 1/3 cup water
• 1/2 cup dark brown sugar
• 1/2 cup green onions, cut into 1-inch pieces
• Salt and pepper, to taste

Place the flank steak and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

In 1 TBS vegetable oil saute 1/2 cup chopped scallions and 1/2 cup shredded carrots and set aside. In a pan, heat the remaining 3 TBS of vegetable oil over high heat.

Add the meat in a single layer and season to taste with salt and pepper. Cook for 3 – 4 minutes per side or until browned. If necessary, cook in multiple batches.

Remove the meat from the pan and place on a plate lined with paper towels.

Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.

Mix the 2 tsp. of cornstarch with 1 TBS of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.

Add the meat, green onions, scallions and carrots to the pan and toss to coat with the sauce. Serve over rice or Asian Gourmet Lo Mein noodles.