P.F. Chang'S Mongolian Beef

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   1. Make the sauce by heating 2 tsp. veg oil in med saucepan over med/low heat. Don't get the oil too hot or yhou'll get a major splatter when adding liquids. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the saude, then raise the heat to med and boil the sauce for 2-3 min. or until the sauce thickens. Remove from heat.

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   2. Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the blade of you knife at about a 45 deg angle to the top of the steak so that you get wider cuts.

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   3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece. Let the beef sit for about 10 min. so that the cornstarch sticks.

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   4. As the beef sits, heat up one cup of oil in a wok or skillet. Add the beef to the oil and saute for just 2 min. 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 min., use a large slotted spoon to take the meat out onto paper towels, then pour the oil out of the wok. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one min while stirring, then add all the green onions. Cook for 1 more min., then remove the beef and onions with slotted spon to serving plate. Leave excess sauce behind in the pan.

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   Serve over jasmine rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.