Mongolian Beef

This recipe for Mongolian Beef was SO yummy that my husband ate the leftovers for breakfast the next morning!!!  It is definalty a keeper and getting filed into my recipe binder ASAP!!!  This recipe says it makes two servings, but I'd say it makes a little more than that.  My husband had two helpings last night, I had one, and he had some for breakfast (but it wasn't quite a full serving) so you do the math.  :)

INGREDIENTS:
1 lb flank steak, thinly sliced crosswise
1/4 C cornstarch
3 tsp canola oil
1/2 tsp grated ginger (about 1/2 inch piece)
1 TBSP chopped garlic (2-3 large cloves)
1/2 C water
1/2 C soy sauce
1/2 C brown sugar
1/2 tsp red pepper flakes
3 large green onions, sliced crosswise into thirds

PREPARE THE MEAT:
First, make sure the steak slices are dry (pat them dry with a paper towel) and mix them with the corn starch.  Using your hands or a spoon, move them around to make sure all pieces are coated.  Place beef slices in a strainer and shake off excess corn starch.

MAKE THE SAUCE:
Heat half the oil in a large wok 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 up later.

COOK THE MEAT AND ASSEMBLE DISH:
Turn the heat up and add the remaining oil to the wok.  Add the beef and cook, stirring until it is all browned (this is a quick thing).  Pour the sauce back into the wok and let it cook along with the meat.  Now you can choose to cook it down and reduce the sauce or leave it thinner.  Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
Serve it hot with rice.  (I used jasmine)

I'd like to give credit to the website that I got this from, but I can't remember where I got it :( Sorry!