Mongolian beef

Start by getting the rice cooking so that it's ready when the beef is done.

Prepare the ingredients

1. Thinly slice the steak and season with salt and pepper. Mix the steak slices with cornstarch until evenly coated and then set aside.
2. Mince the garlic and ginger.
3. Chop the green onion into 1 inch pieces.

Cooking the beef

1. Heat 1 tbsp of the vegetable oil in a large pan and fry the garlic and ginger for about 1 minute.
2. Add the soy sauce, 1/2 of a cup of water, and sugar and bring to a boil. Cook for 2 minutes until the sugar dissolves. Pour this sauce into a bowl and set aside.
3. Add the remaining 1 tbsp of vegetable oil into the pan. Over medium-high heat, sear the steak until browned on both sides (about 1-2 minutes per side). It's best to do this in small batches to avoid overcrowding the beef.
4. Pour the sauce back into the pan and mix well with the steak. The sauce will thicken in a couple of minutes.
5. Add the green onion and give everything a good mix.

Serve over steamed rice and sprinkle with sesame seeds. Optional: a side of broccoli or green beans go nicely with this meal.