p f chang s mongolian beef by todd wilbur

🥘 Ingredients

• • vegetable oil
• • ginger
• • garlic
• • soy sauce
• • water
• • dark brown sugar
• • flank steak
• • cornstarch
• • green onions

📝 Instructions

1. 1 make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med / low heat
2. 2 don't get the oil too hot
3. 3 add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches
4. 4 dissolve the brown sugar in the sauce , then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens
5. 5 remove it from the heat
6. 6 slice the flank steak against the grain into 1 / 4" thick bite-size slices
7. 7 dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef
8. 8 let the beef sit for about 10 minutes so that the cornstarch sticks
9. 9 as the beef sits , heat up one cup of oil in a wok
10. 10 heat the oil over medium heat until it's nice and hot , but not smoking
11. 11 add the beef to the oil and saut for just two minutes , or until the beef just begins to darken on the edges
12. 12 you don't need a thorough cooking here since the beef is going to go back on the heat later
13. 13 stir the meat around a little so that it cooks evenly
14. 14 after a couple minutes , use a large slotted spoon to take the meat out and onto paper towels , then pour the oil out of the wok or skillet
15. 15 put the pan back over the heat , dump the meat back into it and simmer for one minute
16. 16 add the sauce , cook for one minute while stirring , then add all the green onions
17. 17 cook for one more minute , then remove the beef and onions with tongs or a slotted spoon to a serving plate
18. 18 leave the excess sauce behind in the pan