Mongolian Beef - 蒙古牛肉

This is one of the favorites and most requested dishes by Kaydn and Cassidy. I usually do not measure any ingredients when I cook Chinese dishes. But I know it's really a pain to get instructions from someone who does not measure ingredients or always say "measure to taste". If you have not tasted the dish a few times, how do you know what it suppose to taste like? So, I took the ingredient list from Weight Watchers - five ingredients 15 minute cookbook (page 52) to give everyone some guidelines.

1 lb flank stake, trimmed and cut crosswise and in 45 degree angle into bite size thin slices. 

1/4 cup of water

2 Tbs soy sauce

4 tsp cornstarch

2 tsp brown sugar

Note: it is important to cut the beef into even, not to thin, not to think, bite size pieces so the pieces will be cooked in about the same amount of time. Marinade beef with water, soy sauce, cornstarch, and sugar for about 15 minutes.

1 Tbs olive oil
1 Tbs sesame oil
2 tsp minced garlic
1 bunch green onions, cut into 2 inches pieces
1 tsp crushed red pepper flakes
toasted sesame seeds

Heat oil in a large nonstick skillet over medium hight heat, add garlic, pepper flakes and green onions and stir fry for about one minute. Add marinaded beef and stir fry for a few more minutes until beef is done. Do not over cook, remove from skillet immediately and place in a serving plate. Sprinkle with sesame seed. Serve over cooked cellophane noodles or rice.