PF Chang's Mongolian Beef
from ButterYum
makes 4 servings
Ingredients
2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup light brown sugar, lightly packed
1 cup vegetable oil
1 pound flank steak or London broil, cut into 1/4-inch thick strips
1/4 cup cornstarch
2 scallions, sliced
Directions
In a large nonstick skillet over medium high heat, combine the first 6 ingredients together.
Simmer mixture, stirring occasionally, until the mixture thickens; remove from heat and reserve.
In a large bowl, coat the steak strips with the cornstarch.
In the meantime, heat 1 cup vegetable oil in a deep skillet or saucepan.
In batches, fry the steak strips until they turn brown around the edges (they don't have to be cooked completely at this point); drain on paper towels.
Return the first skillet (the one with the sauce) back to the heat and add fried steak strips; stir frequently until steak is cooked completely and is well coated with sauce.
Sprinkle scallions over steak strips and serve.