Toss strips of meat in corn starch to
coat. Mix ingredients from ginger to vinegar in small sauce pan. Bring
to low simmer, cover, and keep warm. Heat 2-3 tablespoons of canola oil
over medium heat in a large wok or frying pan. Lightly brown the outside
of the meat but do not actually cook it. This will only take a minute
or two. Pour the sauce over the meat and turn heat to low. Stir
frequently until sauce begins to thicken and meat is just cooked. Be
careful not to overcook or the meat may become tough. Add green onions
and stir. Add green onions and stir. Serve over jasmine rice. Sprinkle
with sesame seeds.
Adapted from http://www.yourhomebasedmom.com/mongolian-beef/ |