P.F. Chang’s Copycat Mongolian Beef

I personally have never eaten at P.F. Chang’s (that I remember).  But the recipe looked too good to pass up.  It was a nice switch up from the typical chicken we do.  It is always nice to have something new.  This hit the spot.  Jacob looked at it and said the chicken looked funny. Well, it should, since it isn’t chicken! He then refused to eat it.  Once he got hungry enough he came and took a bit and said “wow, that is really good!” and proceeded to eat the whole thing.  So even my picky eater loved it! Enjoy!

P.F. Chang’s Copycat Mongolian Beef
Recipe by: Six Sisters’ Stuff
2 tsp. vegetable oil
1/2 tsp. ginger, minced
1 tbsp. garlic, chopped
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar
vegetable oil, for frying (about 1 c.)
1 lb. flank steak
1/4 c. corn starch
2 large green onions, chopped (optional)
Heat 2 tsp. oil in medium saucepan over medium/low heat, without letting it get too hot.  Add ginger, garlic, soy sauce and water to the pan, being careful not to scorch the garlic.  Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove it from the heat and set aside.
Slice the flank steak against the grain at a 45 degree angle into 1/4″ thick bite-size slices.  Dip each piece into cornstarch and then let sit for 10 minutes.  As the beef sits, heat up one cup of oil in a pan over medium heat.  You want it hot enough, but not smoking.  Add the beef to the oil and sauté until brown, cooking evenly on all sides.  After a couple of minutes, remove the cooked meat and place on paper towels.  Dab excess oil off meat and add to medium saucepan with the sauce in it.  Put the pan back over medium/low heat.  Add chopped green onions and let sauce simmer until warm. Serve over rice.

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