P.F. Chang's Mongolian Beef
2 teaspoons vegetable oil
½ teaspoon minced ginger
1 tablespoon chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 pound flank steak
¼ cup cornstarch
1 cup vegetable oil
2 large green onions
To make the sauce, in a medium saucepan over medium heat, heat 2 teaspoons of vegetable oil. Add the ginger and garlic, then quickly add the soy sauce and water.
Dissolve the brown sugar, then raise the heat to about medium and boil for 2–3 minutes, or until the sauce thickens. Remove it from the heat.
Slice the steak against the grain into ¼" thick bite-size slices. Dip the pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let sit for about 10 minutes so the cornstarch sticks.
As the beef sits, heat up 1 cup of oil in a wok or large skillet over medium heat until it's nice and hot, but not smoking (about 2 minutes).
Add the beef to the oil and sauté for 2 minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and put onto paper towels. Pour the oil out of the wok or skillet.
Put the pan back over the heat, place the meat back into it and simmer for 1 minute.
Add the sauce and, stirring, cook for 1 minute.
Add the onions and cook for 1 minute. Remove the beef and onions with tongs or a slotted spoon to a serving plate.