PF Chang's Mongolian Beef
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil, for frying (about 2/3 cup; you'll end up draining most of it)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions
- Heat 2 teaspoons of vegetable oil in a small sauce pan. Add the garlic and ginger and saute on medium heat for about 2 minutes (careful not to burn your garlic!).
- After 2 minutes add the soy sauce and water and bring to a boil. Once boiling add the brown sugar and reduce heat. Let simmer and thicken while you prepare the beef.
- Heat vegetable oil in a wok until it is hot but not smoking. While the oil is heating cut the flank steak into 1/4-1/1 inch strips, against the grain. Coat the the strips in cornstarch and let sit for a few minutes. Next carefully drop the beef strips into the hot oil and cook for 2 minutes, stirring occasionally to cook evenly (probably won't be all the way cooked, but mostly).
- After 2 minutes remove the beef with a slotted a spoon and place on paper towels while you drain the oil from the wok.
- Put the now empty wok back on the burner add return the beef to the pan. Cook over medium heat. After 2 or 3 minutes add the sauce to the wok and simmer for 10 minutes. Then add the chopped green onions.
- Serve the beef over rice with stir-fry veggies.