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P F Chang's Mongolian Beef
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| 2 tsp | vegetable oil |
| 1/2 tsp | ginger, minced |
| 1 Tbsp | garlic, chopped |
| 1/2 cup | soy sauce |
| 1/2 cup | water |
| 3/4 cup | dark brown sugar |
| 1 cup | vegetable oil, (for frying) |
| 1 lb | flank steaks |
| 1/4 cup | cornstarch |
| 2 large | green onions |
White or Brown Rice
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over medium/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 inch thick bite-size slices. Tilt the knife to ~45 degree angle to the top of the flank steak.
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 ~10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil ( the beef should be mostly covered with oil ) ... Heat the oil over medium heat until its 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 out the oil.
Put the pan back over the heat, add the water, 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 to a serving plate. ( Leave the excess sauce behind in the pan )
Serve over rice
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