P.F. Chang’s Copycat Mongolian Beef
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- 2 teaspoons vegetable oil
- ½ teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- vegetable oil , for frying (about 1 cup)
- 1 lb flank steak
- ¼ cup cornstarch
- 2 large green onions, chopped
- Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat, without letting it get too hot.
- Add ginger, garlic, soy sauce and water to the pan, being careful not to scorch the garlic.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat and set aside.
- Slice the flank steak against the grain at a 45 degree angle into 1/4" thick bite-size slices.
- Dip each piece into cornstarch and then let sit for 10 minutes.
- As the beef sits, heat up one cup of oil in a wok over medium heat. You want it hot enough, but not smoking.
- Add the beef to the oil and sauté until brown, cooking evenly on all sides.
- After a couple of minutes, remove the cooked meat and place on paper towels.
- Dab excess oil off meat and add to medium saucepan with the sauce in it. Put the pan back over medium/low heat.
- Add chopped green onions and let sauce simmer until warm. Serve over rice.