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

    1. In a large nonstick skillet over medium high heat, combine the first 6 ingredients together.

    2. Simmer mixture, stirring occasionally, until the mixture thickens; remove from heat and reserve.

    3. In a large bowl, coat the steak strips with the cornstarch.

    4. In the meantime, heat 1 cup vegetable oil in a deep skillet or saucepan.

    5. 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.

    6. 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.

    7. Sprinkle scallions over steak strips and serve.