Mongolian Beef

Servings: 2
Prep: 45 minutes

This is a clone of P.F. Chang's Mongolian Beef, it's wonderful!

• 2 tsp. vegetable oil
• 1/2 tsp. minced ginger
• 1 T chopped garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup veg oil
• 1 lb flank steak
• 1/4 cup cornstarch
• 1 large green onions

1. Make sauce by heating 2 tsp. oil in a medium saucepan over med-low heat.
2. Add ginger and garlic and quickly add soy sauce & water before garlic scorches.
3. Dissolve brown sugar in the sauce, then raise heat to med and boil 2 to 3 min or until it thickens.
4. Remove from heat.
5. Slice flank steak against the grain into 1/4" bite sized slices.
6. Toss steak with cornstarch to coat lightly, tossing until they separate.
7. As the beef sits, heat up 1 cup oil in a wok (or large skillet).
8. Heat over med heat until it's hot, but not smoking.
9. Add the beef to the oil and saute for just 2 min or until it begins to darken on edges, stirring ro cook evenly. (Don't need to cook through, it will go back on heat later.)
10. Remove meat and drain, pour oil out of wok.
11. Put pan back on heat, return meat and simmer for 1 min.
12. Add sauce, cook for 1 min while stirring then add all the green onions.
13. Cook 1 min longer, then place on a serving place.