Mongolian Beef 

500 g Beef (thinly sliced)

3 tablespoons cornstarch

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon minced ginger

1/3 cup low sodium soy sauce

1/4 cup water

1/4 cup light brown sugar

2 green onions sliced

salt and pepper to taste

1 teaspoon toasted sesame seeds

rice for serving

In a bowl, whisk together garlic, ginger, soy sauce, water and brown sugar. Set aside. Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Place a large skillet over medium-high heat and add 2 tablespoons oil. 

Add steak and sear until evenly browned on both sides. Pour sauce into the skillet and stir together with the beef. Simmer and allow sauce to thicken, 2-3 minutes. Toss in green onion and continue to cook for 1 more minute until sauce is thick.

Pour Mongolian beef over steamed rice, sprinkle with sesame seeds and serve.