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Mongolian Beef

Submitted By : Mary Kolling
Serves : 4
Prep. Time : 1:30

1 lb. sirloin steak - trimmed of fat, sliced thin
6 Tbls. soy sauce - divided
2 Tbls. corn starch
2 1/2 Tbls. peanut oil OR sesame oil OR vegetable oil - divided
2 tsp. granulated sugar
1/2 tsp. salt
2 dashes white pepper
4 cloves garlic - minced
2 tsp. peeled and grated fresh ginger root OR 2 tsp. ground ginger
8 oz. can sliced water chestnuts - drained
12 green onions - root ends trimmed, halved, sliced lengthwise

-In a sealable plastic bag, knead together meat, 3 Tbls. soy sauce, corn starch, 1 1/2 Tbls. oil, sugar, salt, and pepper; refrigerate for at least 1 hour.
-In a 375 degree wok, cook garlic and ginger in 1 Tbls. oil for 3-5 minutes.
-Add remaining ingredients, including meat mixture to wok; stir-fry for 5-10 minutes, or until meat is cooked through.

Notes : Serve over rice.