P.F. Chang’s Mongolian Beef Copycat
- 2teaspoons vegetable oil
- 1/2teaspoon ginger, minced
- 1tablespoon garlic, chopped
- 1/2cup soy sauce
- 1/2cup water
- 3/4cup packed brown sugar
- 1cup vegetable oil (for frying)
- 1pound flank steak
- 1/4cup cornstarch
- 2large green onions, chopped
- Heat vegetable oil in medium saucepan over medium/low heat. Add ginger, garlic, soy sauce and water to pan, being careful not to scorch garlic.
- Dissolve brown sugar in sauce, then increase heat to medium and boil sauce for 2-3 minutes or until sauce thickens. Remove from the heat and set aside.
- Slice flank steak against the grain at a 45 degree angle into 1/4″ thick bite-size slices. Dip each piece into cornstarch and let sit 10 minutes.
- While the beef sits, heat up one cup of oil in a wok over medium heat so that it’s hot enough, but not smoking.
- Add beef to oil and sauté until brown, cooking evenly on all sides. After a couple of minutes, remove cooked meat and place on paper towels.
- Dab excess oil off meat and add to medium saucepan with sauce in it. Put the pan back over medium/low heat.
- Add chopped green onions and let sauce simmer until warm. Serve over rice.