Mongolian Beef

This is a copy-cat recipe I found for P.F. Chang's Mongolian Beef. Although we didn't think it tasted exactly like P.F. Chang's, it was just as good. And this recipe is for 2 servings, but it makes a lot of sauce so if you wanted to make it for 4 servings I think if you could just add more meat and green onions. Also this recipe said to leave the excess sauce in the pan, but we didn't, we ate it all. YUM!!!

MONGOLIAN BEEF

Ingredients

• 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 1 cup) ( I actually only used a few Table spoons of oil and eliminated a step by not having to dump out the excess oil later.)
• 1 lb flank steak
• 1/4 cup corn starch
• 2 large green onions

Directions

· Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

· Don't get the oil too hot.

· Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

· Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

· Remove it from the heat.

· Slice the flank steak against the grain into 1/4" thick bite-size slices.

· Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

· Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

· As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). (like I said I only used a few Tablespoons of oil, so the beef wasn't covered.)

· Heat the oil over medium heat until it's nice and hot, but not smoking.

· Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

· You don't need a thorough cooking here since the beef is going to go back on the heat later.

· Stir the meat around a little so that it cooks evenly.

· After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. (If you only use a few Tablespoons of oil you eliminated this step.) :)

· Put the pan back over the heat, dump the meat back into it and simmer for one minute.

· Add the sauce, cook for one minute while stirring, then add all the green onions.

· Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

. Leave excess sauce behind in the pan.

. Serve with Rice