Mongolian Beef

 A yummy P.F. Chang's copy-cat recipe (adapted from recipezaar.com)



Ingredients:

• 2 tsp toasted sesame oil
• 1/2 tsp ginger, minced
• 1 tbsp garlic, chopped
• 1/2 cup low-sodium organic soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1/2 cup toasted sesame oil
  
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions

Directions:

1. Make the sauce by heating 2 tsp oil in a medium saucepan over med/low heat (don't let oil get too hot).
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. 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.
   
   
4. Slice the flank steak against the grain. 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.
5. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef (or combine all in Ziplock bag and do it "Shake-n-Bake" style). Let the beef sit for about 10 minutes so that the cornstarch sticks.
   
   
6. As the beef sits, heat up 1/2 cup oil in a wok (you may also use a deep skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking.
7. 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.
   
   
8. Use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
9. Put the pan back over the heat, add the meat back into it and simmer for one minute.
10. Add the sauce, cook for one minute while stirring.
11. Add green onions and cook one more minute.
    
12. Serve over cooked white or brown rice (I like using Basmati rice).