Mongolian beef & green onions.

Heat 2 tsp oil in saucepan over medium heat. Cook and stir garlic and ginger 30 seconds. Pour in soy sauce, water and brown sugar. Place beef slices in bowl, pour in cornstarch. Coat. Let beef sit until cornstarch is absorbed. Heat oil in lg skillet until hot. Gently drop beef, a few slices at a time into oil. Fry until edges are crisp, about 3 mins. Drain on paper towels. Pour oil out of pan, return pan to med-high heat. Return beef to pan. Pour in sauce, add onions. Bring to boil, cook 2 mins. Serve over sticky white rice, or alone.