Mongolian Beef

This is a pretty typical dish you see at most Chinese restaurants here. Nothing new... but I seriously forgot how good it is. I decided to make it the other day for lunch. It's quite easy and doesn't take much time at all. I served it with rice - you could however do it with ramen and make a yakisoba type thing which would be really good too.

Ingredients:

2 teaspoons vegetable oil
½ teaspoon ginger
1 tablespoon garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil , for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions
1 cup mushrooms (button, shitake... or whatever's in season)
To make:
For sauce - saute minced garlic and ginger in oil (don't brown) on low heat, then add soy sauce, water and sugar bring to a low boil - turn down a little and let sauce thicken (you want it to coat the back of a spoon). Meanwhile slice flank in thin strips against the grain and coat each piece with cornstarch (season cornstarch with a little salt and pepper, but be careful - as your soy based sauce is very salty) let coated beef sit for about 15 min. Fry beef in oil, it will cook fast so don't let it go too long. Remove beef with a slotted spoon and rest it over paper towels to absorb excess oil. Saute mushrooms first then add green onions, add beef and sauce to pan and you are done. Enjoy.
*you can add chili flakes, fresh chilies, jalapenos etc... if you like it spicy.