MONGOLIAN BEEF FOR TWO

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steaks
1/4 cup cornstarch
2 large green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil for 2-3 minutes or until the sauce thickens. Remove from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

While the beef sits, heat up one cup of oil in a wok or skillet over medium heat until it's nice and hot, but not smoking.

Add the beef to the oil and sauté for two minutes, or until the beef just begins to darken on the edges. Remove the meat to paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then serve with rice (with or without the sauce).