Mongolian Beef

• Place beef and 1/3 cup cornstarch in a plastic bag and shake until all strips are coated. Set aside and begin sauce.
• In a small dish, mix 1 1/2 tablespoon cornstarch with 1 tablespoon cold water and set aside.
• In a small sauce pan, heat sesame seed oil over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Mix in brown sugar, ginger, soy sauce, and water. Bring to a boil, reduce heat to low, and mix in cornstarch water. Let sauce simmer until thick (about 5 minutes). Meanwhile, cook the beef.
• Heat 1/2 cup oil in a large skillet over medium-high heat. Add beef strips and spread evenly in pan (this may need to be done in two batches so you don't over crowd the pan). Cook for about 2 minutes and then flip and cook another 2 minutes. Remove beef strips with a slotted spoon and drain on a paper towel lined plate.
• Drain oil from pan and add beef back. Pour about half the sauce over the beef (reserve the rest for pouring over rice and broccoli) and cook over medium heat for 1 minute.
• Garnish beef with green onions and toasted sesame seeds. Serve with rice and steamed broccoli.

*To toast sesame seeds: Sprinkle sesame seeds on a foil lined baking sheet. Broil for 2-3 minutes or until lightly browned (give the pan a shake half way through to get the underside toasted as well).