P.F. Chang's Mongolian Beef

2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

1 cup vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions

Heat 2 teaspoons vegetable oil in a saucepan over medium heat. Add ginger
and garlic to the pan after about 15 seconds, add the soy sauce.
Add the brown sugar in the sauce and stir until dissolved.
Boil the sauce for 2-3 minutes or until the sauce thickens. Remove from heat.


Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the
blade of you knife at about a 45 degree angle to the top of the steak so
that you get wider cuts. Dip the steak pieces into the cornstarch to apply a
thin dusting to both sides of each piece of meat. Let the beef sit for about
10 minutes so that the cornstarch sticks.

Heat one cup of oil in a wok or skillet. Add the beef to the oil and saute
for just 2 minutes or until the beef just begins to darken on the edges.
Stir the meat to cooks evenly. After 2-3 minutes remove meat using slottled
spoon onto paper towels. Pour oil out of wok. Put the pan back over the
heat, add the meat back into the wok and simmer for one minute.

Add the sauce, cook for one min while stirring, then add all the green
onions. Cook for 1 more minute, then remove the beef and onions with slotted spoon to serving plate. Leave excess sauce behind in the pan.

Servings: 4