Mongolian Beef

1 pound sirloin steak – trimmed of fat, sliced thin
5 tablespoons soy sauce – divided
1 tablespoon corn starch
1½ tablespoons vegetable oil
2 packets Splenda®
½ teaspoon salt
2 dashes white pepper
4 cloves garlic – minced
2 teaspoon ground ginger
6-12 green onions – sliced lengthwise
Steamed rice

Combine meat, 2 tablespoons soy sauce, cornstarch, 1½ tablespoons oil, sugar, salt, and pepper. Refrigerate mixture for at least 1 hour. (Refrigeration Optional) In 375 degree wok, cook garlic and ginger in 1 tablespoon oil for 3 to 5 minutes. Add remaining ingredients, including meat mixture. Stir-fry for 5-10 minutes, or until meat is cooked through. Serve over steamed rice.

Serves 3: Dan, Amy and Connor