Mongolian Stir Fry

This is a basic Mongolian Beef recipe, but I added more vegetables to it than your typical Mongolian Beef and turned it more into a traditional stir fry. It turned out yummy. I doubled the recipe for the sauce and it was perfect. I did fry the meat tonight. Next time I wont. But I do have to say, it was sure good fried! Even if it wasn't healthy!Ingredients:
Vegetable oil
1 tablespoon finely chopped garlic
1/2 teaspoon grated fresh ginger root (I used the canned minced ginger)
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
1 cup vegetable oil for frying
2 bunches green onions, cut in 2-inch lengths

Directions:
Heat vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.

Heat the vegetable oil in a deep-sided skillet. Drop the meat slices into the hot oil and fry until the edges become crisp and start to brown. Remove and drain on paper towel. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

That's the official recipe. Of course, I sauteed my veggies in a little oil, added the meat and then put the sauce over the entire thing right before serving.