Mongolian Beef

P. F. Chang's copykat
Alicia Gauss

2 teaspoons vegetable oil (I use Canola)
1/2 teaspoon ginger, minced (I use powder ginger)
1 tablesoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
oil for frying (about 1 cup)
1 lb flank steaks ( I use whatever I have on hand, used rib eye once and strip once)
1/4 cup cornstarch
2 large green onions

Sauce
1. Heat 2 tsp oil in medium saucepan over med/low heat
2. Add ginger and garlic to the pan
3. Add soy sauce and water before the garlic scorches
4. Dissolve brown sugar in the sauce, then raise the heat to medium and boil the sauce about 4-5 minutes.
5. Remove from heat

Steak
1. Slice steak against the grain into 1/4" thick bite-size slices.
2. Tilit the blade of your knife at 45 degree angle to get wider cuts
3. Dip the steak pieces into the cornstarch to apply a thin dusting to both sides
4. Let the beef sit for 10 minutes so the cornstarch sitcks.
5. Meanwhile, heat 1 cup oil in skillet or wok until it's hot, but not smoking.
6. Add the beef to the oil and saute until beef just begins to darken on edges.
7. Stir the meat so that it cooks evenly.
8. Remove beef with slotted spoon and place on paper towels.
9. Pour oil out.

Finish
1. Put pan on heat and add beef back to pan
2. Add the sauce and cook for one minute
3. Add onions and cook for one more minute.
4. Serve over rice.