PF Changs Mongolian Beef

PF Changs Mongolian Beef

PF Changs Mongolian Beef

2 tbsp Vegetable oil 

1 tsp Ginger, minced 

2 tbsp Garlic, chopped 

1/2 cup Soy sauce 

1 cup Dark brown sugar 

1 cup Vegetable oil 

1 lb Flank steak 

1/4 cup Cornstarch 

3 Green onions sliced 

Heat 2 tbsp vegetable oil in skillet over medium high heat until hot. Add ginger and garlic and let sizzle for 30 seconds, then quickly add soy sauce. Gradually add the brown sugar and let it dissolve while frequently stirring. Let the sauce come to a boil, then simmer for 2-3 minutes. Remove from heat and set aside. 

Cut the flank steak into bite sized pieces against the grain of the meat. Place meat and corn starch in a bag and coat the meat. Let meat sit for 10 minutes, so the cornstarch sticks to the meat. 

While meat is sitting, put the cup of vegetable oil in a wok/ skillet and heat on medium-high until hot, but not smoking. Add the meat to the wok, mix around the meat and let it brown for about 2 minutes (It will have more time to cook later). Promptly remove the meat from the pan with a slotted spoon and place on paper towels to drain. 

Clean the pan out and return meat to pan and cook on high for about 2 more minutes. Add the sauce to the pan and cook for 1 minute. Add the green onions and cook for 1 minute longer. Remove from heat and serve on top of rice.