PF Chang's Mongolian Beef

Directions

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

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Don't get the oil too hot or you'll get spatter hwen adding the other liquids.

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

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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.

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Remove it from heat.

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

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Tilt the blade of your knife at about a 45 degree angle to the top of the steak so that you get wider cuts.

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

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

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4. As the beef sits, heat up one cup of oil in a wok (or skillet).

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

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Add the beef to the oil and saute for 2 minutes or until the beef just begins to darken on the edges.

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You don't need a thorough cooking here since the beef will go back on the heat later.

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Stire the meat around a little so it cooks evenly.

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After a couple of minutes, use a large slotted spoon to take the meat out and place it on paper towels.

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Then pour the oil out of the wok.

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

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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.

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Elave the excess sauce behind in the pan.

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You can also substitute chicken for the beef, if you prefer it.

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