Mongolian Beef

I made this dish a few nights ago for dinner and it was a big hit! You had to practically fight for leftovers! My family said this is the best Chinese dish I've ever made and that this recipe is a definite keeper!!

3 lbs of your choice of beef (steak, roast beef etc. I used roast beef) thinly sliced
3/4 cup of cornstarch
9 tsp of canola oil
1/2 tsp of  ground ginger
3 TBS of minced garlic
1-1/2 cups of water
1-1/2 cups of soy sauce (I used the light low sodium kind)
1-1/2 cups brown sugar
1-1/2 teaspoon of red pepper flakes
8 large green onions, sliced into 1 inch pieces
1 head of broccoli cut into pieces

Prepare the meat:
First, make sure the beef slices are dry (pat them dry if needed) and mix them with the corn starch.
Using your hands move them around to make sure all pieces are coated.
Heat half of the oil in a large skillet at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 
Turn the heat up and add the remaining oil to the skillet. Add the beef and cook, stirring until it is all browned (you're just browning the outside of the beef, you're not cooking it through).
Pour the sauce back into the skillet and let it cook along with the meat. Simmer for 20 minutes, until the meat is cooked through and the sauce thickened.
Add the green onions and broccoli the few minutes of cooking, you don't want them to be mushy, you want them more on the raw side. 
Serve it hot with rice.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31