P.F. Chang's Mongolian Beef

By grammadot

Ingredients

• Sauce
• 2 tsp vegetable oil
• 1/2 tsp fresh ginger, finely grated
• 1 tbs garlic chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• Meat
• 1 cup vegetable oil
• 1 large flank steak
• cornstarch
• 1 bunch green onions
• 1 package baby bella mushrooms quartered or thickly sliced
• cooked white rice

Preparation

Step 1

Sauce
make the sauce by heating 2 tsp vegetable oil in a medium saucepan over low/medium heat. Add ginger and garlic and sauti briefly then add soy sauce and water. Dissolve the brown sugar in the sauce and simmer for 10 minutes until sauce gets slightly thickened. Remove it from heat.
Meat
Slice the flank steak against the grain into as thin slices as you can get (this will be easier to do if it is slightly frozen) Be sure to use a very sharp knife. Tilt the blade of your knife at about a 45 degree angle so that you get wider slices.
Dip the steak pieces into cornstarch to coat (easiest to do by putting some cornstarch in a zip lock bag and doing this in batches).
Let the beef sit for a few minutes with the cornstarch adhered. Heat up the cup of oil in a wok until it is hot but not smoking. Add the beef (in batches) and sauti for just 2 minutes. Stir the meat around as it cooks. Remove with a slotted spoon onto a paper towel and then put into a bowl while you cook the rest of the meat.
Remove most of the oil (leave some in bottom) and cook the scallions and mushrooms stirring ofter. Add the meat and cook for another minute. Add the sauce over all and cook for another minute or so.
Serve over steamed white rice.