• Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside. Note - I place the steak in freezer for 20-30 minutes before slicing, it is so much easier to get the size pieces you want.
• Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes. Pour sauce into container and set aside.
• Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
• Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.
• Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
• Pour Mongolian beef over steamed rice and serve.

dough - needs to rest for an hour

• In a medium size bowl mix together flour and salt. Make a well in the center and gradually pour in water. Pull in flour from the side of the bowl until well mixed in and you have formed a dough.
• Place dough on a clean work surface and knead with your hands until dough is smooth. Add more flour or water if necessary
• Place dough in a bowl, cover and allow dough to rest for one hour in the refrigerator before using.

meat filling

• In a large bowl, combine lamb, onion, scallions, garlic, coriander, salt and pepper. Mix until everything is well combined

dumpling

• the objective here is to take a round piece of dough and about a tablespoon of meat filling and pinch the dough around the meat leaving a small hole in the top of the dough. Mine were not what they should look like, however they tasted great.
• Remove dough from refrigerator, knead for about a minute then roll it out into a log about 1-inch in diameter. it becomes quite long. Then cut into 1 inch pieces.
• Roll each piece of dough into a ball and lightly dust with flour. Flatten it a bit, then roll it out into a circle about 4-inches in diameter. Make the center slightly thicker than the edges.
• Hold one dough circle in your hand and place about a teaspoon of filling in the center. Pinch the edge on one side, then create another fold next to it. Continue this way while rotating the buuz as you go along. If done correctly there will be a small opening in the center of the top. If not just run with it.
• Dip the bottom of each buuz into a bit of oil, or line a steamer rack with lettuce so that buuz does not stick to the rack. Arrange buuz on rack so that they do not touch. If you have a bamboo steamer; use that. If you don’t have one, I have used a cooling rack over my pot with another pot for a cover before and it works just fine.