Mongolian Beef and Spring Onions

Instructions

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1. 1 Gather all ingredients.
2. 2 Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
3. 3 Stir in brown sugar, soy sauce, and water.
4. 4 Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
5. 5 Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.
6. 6 Set aside until most of the cornstarch has been absorbed, about 10 minutes.
7. 7 Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.
8. 8 Remove beef with a large slotted spoon; drain on paper towels.
9. 9 Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.
10. 10 Serve and enjoy!