Mongolian Beef - specifically from North China on Far Hills Ave - is something I crave more than is natural for someone not suffering a hormonal imbalance. Like a lot of folks, we're on a limited dining out budget, which means you have to learn to make the stuff you love at home...and hopefully just as well, if not better.
I found a recipe that pretty well mimics the dish that I hold so dear pretty well. Aside from having to carve up an entire flank steak, it's pretty easy, too. Here's what you'll need:
1 c. vegetable oil
1 pound flank steak
1/4 c. cornstarch
1 cup total, chopped green onions and yellow onions