MONGOLIAN BEEF

FOR THE MONGOLIAN SAUCE:
1/3 cup water
1 tablespoon sugar
1/2 tablespoon cornstarch
2 1/2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce
FOR THE BEEF:
1 pound boneless beef top sirloin
1 tablespoon cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons hoisin sauce
3 tablespoons vegetable oil, divided use
2 bunches green onions, cut into 1 1/2-inch lengths, separating white from tops, divided use
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/2 teaspoon crushed red pepper
1 teaspoon sesame seed, toasted (for garnish)

Combine ingredients for Mongolian Sauce; set aside.

Cut beef across grain into thin strips. Combine next 4 ingredients; stir in beef. Let stand 15 minutes.

Stir-fry half of beef in 1 tablespoon hot oil in wok or large skillet over high heat 1 minute; remove. Repeat cooking procedure with remaining beef and 1 tablespoon oil; remove.

Heat remaining 1 tablespoon oil in same pan. Add whites of green onions, garlic, ginger and red pepper; stir-fry 1 minute.

Stir in green onion tops. Add beef and Mongolian Sauce. Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seed.

Makes 4 servings
Sources: Kikkoman