Mongolian Beef Stir-Fry

Season beef with salt and toss in a medium bowl with cornstarch. In a small bowl, whisk together soy sauce, water, and SPLENDA® Brown Sugar Blend. Heat vegetable oil in a large skillet or wok over medium high heat, add half the beef, and cook until golden brown and starting to crisp, about 3 minutes. Transfer to a plate and repeat with remaining beef. Discard all but 1 Tbsp. of the fat and return the skillet to medium heat. Add garlic and ginger and sauté until fragrant, about 1 minute. Add bok choy and cook, tossing occasionally for about 2 minutes. Return the beef to the pan, add sauce and bring to a boil. Simmer for 2 minutes or until sauce has thickened and coats beef and bok choy. Divide among bowls and top with sliced scallions.