Mongolian beef

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

- Thinly slice the steak and season with salt and pepper. Mix the steak slices with cornstarch until evenly coated and then set aside.

- Mince the garlic and ginger. Chop the green onion into 1 inch pieces.

- Heat 1 tbsp of the vegetable oil in a large pan and fry the garlic and ginger for about 1 minute. 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.

- 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.

- Pour the sauce back into the pan and mix well with the steak. The sauce will thicken in a couple of minutes. 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.