Mongolian Beef

I love this dish so much, that I think I order it every time we have Asian type food.  So you can imagine how thrilled I was to find a recipe for it, a recipe that tastes exactly (maybe better) than the one in the restaurant.  This is the site where I found it.  I did not have fresh ginger in the house, so I substituted it with ground ginger.  Also, it is important that you let the meat stay in the cornstarch for at least 10 minutes.  This way the cornstarch stays on the meat and it helps it crisp nicely while cooking.  Enjoy!

Ingredients:
- 1 lb flank steak (I used chuck)
-1/4 c cornstarch
-2 tsp vegetable oil
-1/2 tsp minced ginger (1/4 tsp ground ginger)
-about 6 cloves minced garlic (use fresh, not the jarred type)
-1/2 c soy sauce
-1/2 c water
-2 Tbs rice wine vinegar
-1/2 c brown sugar
-1.2 tsp red pepper flakes
-2 green onions, sliced
-1 medium onion, sliced
-oil for frying
Directions:
Slice the steak into bite size pieces.  Toss with the cornstarch and let sit for at least 10 minutes.
Make the sauce by heating the 2 tsp of oil in a sauce pan.  Add garlic and ginger and stir fry for about 10 seconds (do not burn the garlic!).  Add soy sauce, vinegar and water.  Add brown sugar and let it dissolve.  Add red pepper flakes.  Bring the sauce to a boil and continue boiling for 2-3 minutes.  Remove from heat.
Heat oil for frying.  Add the steak and cook for about 3-4 minutes.  Using a slotted spoon, remove the meat from the pan and drain on paper towels.  Drain all but 1 Tbs oil from pan.  Add all the onions and stir fry for 2 minutes.  Return the beef to pan and pour the sauce over.  Continue stirring and cook until sauce gets bubbly.  Pour yumminess over white rice and enjoy!