Mongolian Beef (PF Chang's copycat)

Step 1

Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

Step 2

Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Step 3

Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.

Step 4

Toss flank steak with cornstarch and let sit 10 to 15 minutes.

Step 5

Heat 1 cup Vegetable oil in a large pan over medium-high heat.

Step 6

Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

Step 7

Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Step 8

Add red pepper flakes and green onions and remove from heat.

Step 9

Serve over rice.