2 lb top sirloin
1/2 C cornstarch
1/2 C vegetable oil
2 tbs sesame oil
1 C soy sauce
1 C brown sugar
4 cloves garlic, minced
1 C water
3 green onions, diced
- Slice the steak into small thin pieces against the grain.
- Combine the beef and cornstarch in a gallon size ziploc bag.
- Close the bag and shake really well until each piece of meat is coated with cornstarch; refrigerate until ready to use.
- In a small sauce pan, add oil, soy sauce, brown sugar, garlic, and water.
- Stir and cook over medium heat, about 30 minutes, until the sauce thickens and reduces; set aside.
- In a large skillet, heat the oil.
- When the oil is hot (the surface will look ripply), add beef and cook until browned. (Doing this in two batches is probably best to avoid uneven cooking - add more oil for second batch if you need it).
- Drain any excess oil from the skillet.
- Pour sauce over the beef in the skillet; stir and cook for 5 more minutes.
- Top with green onions and serve over rice.