Mongolian Beef

This is such a great little recipe that you can have ready in a flash--especially if you have flank steak already cut up and ready to go (I freeze it cut up in packages of 1 lb each for exactly this reason).  It's not exactly the same flavor as restaurant style, but it's a nice blend for a simple recipe.  Here is link to original (I only modified slightly, and omitted green onions because I didn't have any on hand):
http://www.myrecipes.com/recipe/mongolian-beef

Ingredients:

1 T. peanut oil
1 T. fresh grated ginger
1 T. minced bottled garlic
1 lb. flank steak, cut in bite size strips across grain
2 T. low sodium soy sauce
1 tsp. sugar
1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. hoisin sauce
1 tsp. rice vinegar
1 tsp. sambal oelek
1/4 tsp. salt

Instructions:

1. Heat oil over medium high heat in a wok.  Add ginger, garlic, and beef.  Stir-fry for around 3 minutes, or until beef is browned.

2. Meanwhile, combine remaining ingredients in a small bowl.

3. Add sauce mixture to pan and cook for additional 2 minutes to thicken the sauce.

4. Serve with rice or your favorite side and enjoy!