Mongolian Beef - Roberto, Stephanie, Roan

Ingredients:
1 lb. flank steak
1/4 c. cornstarch
2 T. canola oil
1 red bell pepper, cut into chunks
1 cup snow peas
1 cup broccoli tops
4 green onions, sliced
1 T. grated gingerroot
1 T. canola oil
1/4 c. hoisin sauce
1/4 c. light soy sauce
1 T. brown sugar
2 T. black bean garlic sauce

Directions:
1. Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes.
2. Meanwhile, make sauce by combining Hoisin sauce, soy sauce, brown sugar and bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce.
3. Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.
4. Serve over white rice.