Mongolian Beef

Ingredients:

1 lb   thinly sliced beef
3 Tbsp soy sauce, divided
1 Tbsp cornstarch
2 cloves garlic, pressed
3/4 cup  water
2 1/2 tsp  cornstarch
1 tsp  sesame seed, toasted
1/2 tsp  sugar
1/4 tsp  crushed red pepper
2 Tbsp vegetable oil, divided
2 medium carrots, thinly sliced diagonally
1 bunch green onions, cut into 2-inch lengths
with whites separated from tops

Cooking methods:

Cut beef across the grain into long, thin slices.

Combine 1 tablespoon each of soy sauce and cornstarch with garlic in a
medium bowl; stir in beef.  Let stand 10 minutes.

Meanwhile, combine the water, remaining 2 Tbsp soy sauce, 2 1/2 tsp
cornstarch, sesame seed, sugar and red pepper; set aside.

Heat 1 Tbsp oil in hot wok or skillet over high heat.  Add the beef and
stir-fry for 1 minute; remove.

Heat the remaining 1 Tbsp oil in the same pan.  Add the carrots and
white parts of the green onions; stir-fry for 2 minutes.  Add the green
onion tops and stir-fry for another minute.  Add the beef and soy sauce
mixture.  Cook and stir until the sauce boils and thickens.