Mongolian Beef

(I've made this about four times now, and I'm finally getting it on here)

2 lbs. tri-tip or flank steak

1/4 c. cornstarch

Marinade:

1 c. soy sauce

1 1/4 c. sugar

1 t. pepper

2 T. toasted sesame oil

4-6 green onions, sliced from bottom to top

2 T. sesame seeds

Whisk marinade ingredients in a bowl, leaving out the green onions.  Slice onions into 1-2 inch sections and set aside.  Cut steak into 1/4 inch thick slices against the grain (*Note:  It's easier to do this with a sharp knife when the meat is slightly frozen--but not necessary).

Pat sliced meat dry with a paper towel and place in a bowl or ziplock bag with 1/4 c. cornstarch.  Shake or stir to coat all sides of meat.

In a large pan or wok, heat 2 T. vegetable oil over high heat.  Add the meat and cook until brown on all sides and slightly crispy.  Pour sauce over meat and add green onions.  Heat through and serve immediately over rice.

This tastes as good or better than take-out...seriously!

(If you don't want to stir-fry meat, there are other methods on the webiste I got it from.  Here's the link:  http://cookingalamode.blogspot.com/2010/07/mongolian-beef.html)