- 1 tablespoon minced garlic
- ½ cup soy sauce
- 1 tablespoon Vegetable oil
- 1-2 teaspoons minced ginger
- 1 cup Vegetable oil
- 1½ pounds flank steak
- ½ cup water
- ¾ cup dark brown sugar
- ¼ teaspoon red pepper flakes (optional)
- ½ cup cornstarch
- 1 bunch green onions, cut on diagonal into 2-inch pieces
- Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
- Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
- Slice flank steak against the grain into ¼-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.
- Toss flank steak with cornstarch and let sit 10 to 15 minutes.
- Heat 1 cup Vegetable oil in a large pan over medium-high heat.
- Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
- 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.
- Add red pepper flakes and green onions and remove from heat.
- Serve over rice.
Full Recipe: http://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/