Stir-fry has become our go-to for late weeknight dinners. It's just too easy, fast, and flavorful not to keep this staple in our rotation. \nTo be fair, we need to switch up our usual soy sauce-garlic-peppers-chicken specialty from time to time, and this Mongolian take on beef stir-fry is that kind of game-changer. Coat strips of uncooked flank steak with corn starch and season with salt by mi together in a bowl. In a separate bowl, make the sauce by combining water, soy sauce, and SPLENDA\u00ae Brown Sugar Blend.\n\nPlace a pan on high heat and coat the surface with vegetable oil. Sear the steak until crispy, then drain the excess oil from the pan. Next cook minced garlic and ginger on medium-to-high heat, adding in baby bok choy, then the steak, then the sauce.\n\nSimmer until sauce is thick, then remove from heat. Garnish the stir-fry with fresh, chopped scallions and serve.\n\nGet the Recipe.