Thai Lemon Beef

1 1/2 pounds top round steak (about 1 inch thick)
1/3 cup soy sauce (I use low sodium)
1/4 cup lemon juice
1/4 cup water
2 to 3 teaspoons dried crushed red pepper (I use 1 tsp. when I make it for the boys)
4 garlic cloves, minced
1 Tablespoon canola oil
4 green onions, cut into 1 inch pieces
2 carrots, thinly sliced
2 teaspoons cornstarch
4 cups hot cooked ramen noodles, (about 3 pkgs) or jasmine rice

Cut steak diagonally across the grain into 1/8 inch strips, and place in bowl. Combine soy sauce and next 4 ingredients. Reserve half of the marinade. Pour remaining marinade over steak. Marinate in the refrigerator at least 30 minutes. Drain steak, discard marinade.
Stir-fry half of steak in 1/2 Tbsp. hot oil in a large nonstick skillet or wok over medium-high heat until outisde of beef is no longer pink. Remove from skillet, and repeat procedure with remaining steak and oil. Remove from skillet and set aside.
Add green onions and carrot slices to skillet; stir-fry about 3 minutes until crisp-tender.
Whisk cornstarch into reserved marinade; stir into vegetables and cook until thickened. Add steak and stir-fry until heated through. Serve immediately over hot cooked noodles or rice.

* if you are using rice, you will not need 4 cups! 2 cups will be plenty for a family of 4. Also, my boys will not eat sliced carrots so I shred them with my grater, they seem to like them better like this...whatever works. I also add a few pea pods when I make this, they taste great. Just throw them in when you add the veggies.