Mongolian Beef

Serve 2-3 people
½ lb chuck roast, thinly sliced
2 tbsp corn starch
2 tbsp canola oil
3 clove garlic, minced
1 tsp ginger, minced
¼ cup soy sauce
¼ cup water
¼ cup light brown sugar
2 spring onions, sliced
Salt and pepper, if needed
1. Heat oil in the pan over medium heat. Add in garlic and ginger, sauté for 1 minute, add in sliced chuck roast and corn starch continue cooking and stirring for another 2 minutes.
2. Add in water, stir until mixture in no longer lumpy, then add in soy sauce and brown sugar. The mixture should be thick. Taste to see if you need salt and pepper.
3. When the meat is cooked and tender, turn off heat and add spring onions.
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