Mongolian Beef

Once again, forgot to take a picture.  But here's a recipe so I don't forget it.  I got this out of a book, entitled something like Famous Restaurant Copycat Recipes.  The blue one. (There are 2 that I know of).

Mongolian Beef (like P.F. Chang's Recipes)

2 t vegetable oil
1/2 t. ginger, minced
1 T garlic, minced
1/2 c. soy sauce
1/2 c. water
3/4 c. brown sugar
vegetable oil, for frying

1 lb flank steak
1/4 c. cornstarch
2 large green onions, sliced on the diagonal into one inch lengths

1.  Make the sauce by heating 2 t of vegetable oil in a medium saucepan over med/low heat.  Don't get the oil too hot.  Add the ginger and the garlic to the pan, don't let the garlic burn. (I normally use powdered ginger for this, this last time I didn't have any kind of ginger.)

2.  Add the soy sauce and water before the garlic burns.  Dissolve the brown sugar in the sauce, then raise to medium heat and boil the sauce for 2-3 mins or until the sauce thickens. (I've never gotten the sauce to thicken at this point).  Remove from heat.

3.  Dip the steak pieces into the cornstarch to coat.  Let the beef sit for about 10 mins to soak in the starch.

4.  Heat up the oil to fry the beef.  Add the beef and saute for about 2 mins, until cooked through.  Remove from oil, throw away oil.

5.  Put the pan back over the heat, dump the meat back in and add the sauce.  Simmer for 1 min (this is where my sauce starts to thicken a little.)

I like to serve this with broccoli or rice, or both!   One of Callen's most requested meals.  5 stars!