Mongolian Beef...

2 pounds thin sliced lean beef steak

2 tbls cooking wine

4 tbls soy sauce

4 tbls cornstarch

Marinate beef with cooking wine, soy sauce and cornstarch.  Just before cooking add 2 tbls. cooking oil to marinated beef.  This will help separate the beef strips during cooking.  I used the wok but it works  better with a electric fry pan so you have more flat space.  You may also use a fry pan if needed.

Sauce:

3 tbls. soy sauce

3 tbls. oyster sauce (I used this and it tastes great)

3 tbls sugar

Mix together in a small bowl and set aside.  

Cut:

2 tbls fresh ginger

2 cloves garlic pressed (I used garlic from a jar)

6 green onions cut into 3” long strips (include the green part, separate green and white on a plate)

Heat 2-4 tbls oil until hot.  Add the beef, spreading it out, cook undisturbed (if you move the marinade will fall off)  1 to 2 minutes until the bottom is browned.  Turn and cook the other side until brown and meat is cooked.  Transfer cooked meat to a plate and finish cooking the rest of the meat.  Add 2 more tbls. of oil to pan, add garlic, giner and the white part of the green onions.  Stir fry on medium heat for about 1 minute.  Add beef and green parts of the green onion.  Pour sauce over top cooking until thick.  Serve over rice.