Mongolian Beef I

1 teaspoon sesame seeds

1 tablespoon soy sauce

1 tablespoon cornstarch

2 cloves garlic, minced

1 pound beef round steak, cut into thin strips

¾ cup water

2 tablespoons soy sauce

2 ½ teaspoons cornstarch

½ teaspoon white sugar

1 teaspoon red pepper flakes

2 tablespoons vegetable oil, divided

2 carrots, thinly sliced

1 bunch green onions, cut into 2 inch pieces

In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.

In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.

In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.

Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.