Mongolian Beef

1 lb top round steak or flank steak, cut thinly on the cross grain
1/4 C cornstarch
3 tsp vegetable oil
1/2 tsp grated fresh ginger or minced ginger
1 Tbsp minced garlic
1/2 C water
1/2 C soy sauce
1/2 C brown sugar
2 Tbsp rice wine vinegar
3 green onions, sliced into 2-3″ pieces
oil for frying

Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain. Add to a bowl with the cornstarch and coat thoroughly.

Add 1 1/2 tsp oil to a wok or large frying pan over medium heat. Add the garlic and ginger, stir until fragrant. Add soy sauce, water and brown sugar. Cook for about 2 minutes and remove from pan.

Add remaining 1 1/2 tsp oil to pan over high heat. Add the meat and cook until brown on all sides and slightly crispy. Pour sauce back into pan over meat. Add green onions, stir and remove from heat. Serve with rice.