Mongolian Beef and Vegetables

In this takeaway dish, beef is usually put and poured with a sugary-sweet sauce. Thanks to our transformation, peas, broccoli and carrots get a crispy crust, and steak from fried ribs plays a secondary role. We also balanced a mixture of brown sugar, soy sauce, and sesame oil in the sauce. Add chopped red chili or a good pinch of crushed red pepper for a savory sauce. We recommend serving with sesame soba noodles.
Place the steak and cornstarch in a bowl; stir to coat. Combine the sugar, 3 tablespoons of water and soy sauce in a bowl, whisking with a whisk until smooth.Preheat a large skillet over high heat. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; stir to coat. Place the steak in the pan in a single layer; cook for 5 minutes or until tender, stirring occasionally. Remove steak from pan; keep warm.Reduce heat to medium-high. Add the remaining 1 teaspoon of canola oil and the remaining 1 teaspoon of sesame oil to the pan. Add the broccoli, onion, and carrot; cook for 5 minutes, stirring frequently. Add the green peas, garlic, and ginger; cook for 1 minute. Add the steak and soy sauce mixture to the pan; bring to a boil, scraping off the pan to avoid browning the pieces. Serve immediately.