Mongolian Beef

I've been on a HUGE Chinese food kick in the kitchen lately. I've made orange chicken, sweet and sour chicken (recipe to come), firecracker chicken (recipe to come), and tonight I'm making General Tao's Chicken. I think it's just because they all taste SO good and it's SO much CHEAPER to do it at home then to get take out, and my husband loves it, so it's always a good winner. This recipe was really good. My only down fall was that I could not find flank steak when I went to the store, so I used stew meat instead and I think that a better meat definitely would have made this better, so definitely get some flank steak if you can find it! (Does it have another name? if so let me know, I am an amateur after all!) The original recipie was from Just A Taste but I adjusted the cooking and everything, to my preferred way of making Chinese food. 

Vegetable Oil
1/2 tsp minced ginger
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 pound flank steak
1/4 cup corn starch
3 scallions
2 eggs

Preheat the oven to 325°
Heat 2 teaspoons vegetable oil in a small sauce pot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Then toss the steak in with two eggs until well coated.
Then in a lightly greased non-stick spray pan fry the meat until lightly browned on all sides. Don't worry about cooking it through all the way because it's going to be baked in the oven where it will finish cooking the rest of the way. 
Then pour the lightly browned steak pieces into a 9x13 casserole dish and then pour the sauce over the top and bake in the oven for 30 minutes, stirring half way through!

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