Mongolian Beef

Step 1. Bring Jasmine Rice and most of the Water to a boil in a saucepan. Cover and cook over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Step 2. Meanwhile, stir the rest of the Water with Soy Sauce and Brown Sugar. Pat Beef Sirloin dry and toss with Cornstarch until coated.

Step 3. Heat a third of the Vegetable Oil in a large skillet over medium-high heat. Spread half the beef in a single layer and cook until browned at the edges, about 2 minutes per side. Transfer to a plate.

Step 4. Add another third of the Vegetable Oil to the skillet and cook the remaining beef until browned at the edges, about 2 minutes per side. Transfer to the plate.

Step 5. Reduce the heat to medium and add the rest of the Vegetable Oil. Add Ginger and Garlic to the skillet and stir until fragrant, about 30 seconds. Pour in the soy mixture and simmer until slightly thickened, about 2 minutes.

Step 6. Return the beef and any juices to the skillet with Scallions. Toss over medium heat until the beef is coated and the scallions soften, about 2 minutes.

Step 7. Fluff the rice and divide among bowls. Spoon the beef, scallions and glaze over it.