MONGOLIAN BEEF

Makes 6 servings

1#   thinly sliced beef
3T   soy sauce, divided
1T   cornstarch
2cl  garlic, pressed
3/4c water
2.5t cornstarch
1t   sesame seed, toasted
.5t  sugar
1/8-1/4t crushed red pepper
2T   vegetable oil, divided
2    medium carrots, cut diagonally into thin slices
1    bunch green onions, cut into 2-inch lengths, separating whites from tops

Cut beef across grain into long, thin slices.

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

Meanwhile, combine water, remaining 2T soy sauce, 2.5t cornstarch, sesame seed,
sugar and red pepper; set aside.

Heat 1T oil in hot wok over high heat.  Add beef and stir fry 1 minute; remove.

Heat remaining 1T oil in same pan.  Add carrots and white parts of onions;
stir-fry 1 minute.  Add beef and soy sauce mixture.  Cook and stir until sauce 
boils and thickens.

Serve immediately with rice.  If you like it _hot_, you'll want to use more 
red pepper.