Ingredients
- Sauce
- 2 tsp vegetable oil
- 1/2 tsp ginger, minced
- 1 Tbsp garlic, chopped
- 1/2 C soy sauce
- 1/2 C water
- 3/4 C dark brown sugar
- 1 C vegetable oil
- 1# flank steak
- 1/4 C cornstarch
- 2 large green onions
Preparation
Step 1
Make sauce by heating t tsp of oil in medium saucepan over medium-low. Don't get oil too hot or you'll get major splatter when adding other liquids. Add ginger and garlic to pan and quickly add soy sauce and water before garlic scorches. Dissolve brown sugar in the sauce, then raise the heat to about medium and boil sauce for 2-3 minutes or until sauce thickens. Remove from heat.
Slice flank steak against grain into 1/4" thick bite size slices. Tilt blade of knife at 45 degree angle so you get wider cuts.
Dip steak pieces into cornstarch to apply very thin dusting to both sides of each piece of beef. Let beef sit about 10 minutes to cornstarch sticks.
As beef sits, heat up 1C of oil in wok over medium until nice and hot but not smoking. Add beef to oil and saute for 2 minutes or until beef just begins to darken on edges. Doesn't have to cook thoroughly at this point. Stir meat around so it cooks evenly. Remove meat with spider onto paper towels, then pour heat out of wok. Put pan back over heat, dump meat back into it and simmer 1 minute. Add sauce, cook 1 minute while stirring, then add all green onions. Cook 1 more minute than remove beef/onions to serving platter (not sauce from pan).
-PF Chang's via Todd Wilbur