MONGOLIAN BEEF Serves 4-5

2 lbs. flank, skirt or sirloin steak, sliced thinly against the grain and at an angle for wide slices

1/4 cup cornstarch
3 tsp. peanut or vegetable oil
1 tsp. fresh ginger minced
1 lg. clove garlic minced
1/2 cup soy sauce
1/2 cup water
1 Tbsp. Hoisin Sauce (optional)
1/3 cup brown sugar
3/4 cup peanut or vegetable oil
4-5 scallions (green onions, green part only) cut into 2 inch pieces
1 lg. onion sliced 1/4 inch thick and halved
2-3 dried Thai chile peppers or 1/2 tsp. red pepper flakes (optional)

Trim steaks of fat. Dust steak pieces lightly in cornstarch shaking off excess and set aside while preparing the sauce.

In a small saucepan heat 3 tsp. peanut oil over medium/low heat. Add ginger and garlic. Saute for 1 minute stirring constantly to keep from browning.

Add soy sauce, water, Hoisin Sauce and brown sugar. Whisk to dissolve the sugar.
Bring the sauce to a boil and lower the heat to low. Simmer for 10 minutes or til slightly reduced and thickened.
Remove from the heat and set aside.

In a skillet or wok, heat 1 cup oil on medium heat. Working in batches, add steak slices a few at a time to the hot oil. Cook for about 1 minute without touching the meat, flip and cook 1 minute more. Remove steak slices as they cook and continue with next batch.

Once the meat is browned, pour off all but 3 Tbsp. oil. Add the sliced onions and cook over medium/low heat til soft about 10 minutes, turning often. Add scallion greens and Thai chilis and cook for another 2 or 3 minutes.

Add the steak slices to the skillet with the onions and heat through for a minute or two. Add the sauce and toss or mix to combine the sauce, onions and meat.

Pour contents onto a platter. Serve with rice and plenty of Jasmine tea if desired.