Mongolian Beef

My first attempt to make anything even a teeny bit chinese and it rocked! I still havent mastered rice so the rice that I served it with wasnt the best in the world but the Mongolian beef was good good good! The only change I'd make is to make the green onion slices smaller. 1 inch is too big for my tastes.

Mongolian Beef

from Weight Watchers Five Ingredient 15 minute cookbook - p52

1 T dark sesame oil
2t minced garlic
4 green onions, cut into 1 in pieces
1 (1 pound) flank steak, trimmed and cut crosswise into thin strips (I used round steak, not sure if they are the same or what the differences are but I couldnt find flank steak)
1/4 c water
2 T low sodium soy sauce
4 t cornstarch
2 t crushed red pepper flakes
2 t brown sugar
Toasted sesame seeds (optional)

1. Heat oil in a large nonstick skillet over medium high heat; add garlic and green onions, and cook, stirring frequently, 1 minute. Add beef, and cook 5 minutes or until beef is browned, stirring frequently.

2. While beef cooks, combne water and next 4 ingredients in a small bowl. Pour mixture over beef, cook 1 to 2 minutes or until sauce is thickened and beef is cooked through. Garnish with sesame seeds, if desired.

4 servings (serving size: 1 cup)

Nutritional info:
Cal: 234 (42% from fat)
Fat: 11g (sat 3.5g)
Pro: 25.4g
Carb: 6.7g
Fiber: 0.7g
Chol: 48mg
Iron: 2.3mg
Sod: 335mg
Calc: 47mg