Mongolian Beef Ramen

Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching.
Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
Remove from the oil with a slotted spoon and place on paper towels.
Carefully remove the oil from the skillet or wok. Cool and reuse again.
Heat sesame oil and canola oil to the same pan the beef was cooked in.
Add in garlic and ginger and cook for 1-2 minutes.
Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
While the sauce is cooking boil noodles according to package instructions.
Place beef in the sauce and toss to coat.
Bring the sauce back to a simmer and cook until thickened 2-3 minutes. (If the sauce is not thick enough sprinkle in some more cornstarch)
Toss in the ramen noodles and cook for an additional minute.
Serve immediately with green onions for garnish if desired.