Mongolian Beef

I found this recipe on www.food.com

INGREDIENTS

vegetable oil, for frying (about 1 cup)

1 lb flank steak

• 1/4 c. cornstarch 
• 2 large green onions 
• 
  
• Sauce
  • 2 tsp. vegetable oil
  • 1/2  tsp. ground ginger 
  • 1 T. minced garlic
  • 1/2 c. soy sauce
  • 1/2 c. water
  • 3/4 c. brown sugar
  • 
    

  DIRECTIONS
  Cut meat into slices that are 1/4 inch thick. Coat meat with cornstarch. I put the meat in a bowl and sprinkled the cornstarch and stirred until the meat was coated. Let sit for 10 minutes. 

  
  

  Heat 1 cup oil over medium high heat. Meanwhile, make sauce.

  
  

  Sauce:

  Heat 2 tsp vegetable oil in sauce pan on medium heat. Add ginger and garlic. Add soy sauce and water before the garlic browns. Then add the brown sugar and let dissolve. Raise the heat to medium/high and let the sauce boil for 2-3 minutes or until the sauce thickens. Remove from heat.

  
  

  Once oil is heated and the cornstarch has soaked into the meat, place meat into oil and let the meat fry for about 2 minutes. Stir so that the meat cooks evenly. Use a slotted spoon and transfer meat onto a paper towel lined dish. Pour out remaining oil. Place meat back into empty pan. Add sauce and cook for about 2 minutes and let sauce thicken with meat. Cook until meet is cooked all the way through. Add chopped green onions and cook for one more minute. Serve with rice.

Read more: http://www.food.com/recipe/p-f-changs-mongolian-beef-66121#ixzz1tlXom4wu

I served this with white rice and Melanie's fried rice recipe. I added broccoli to the fried rice since I had it in my fridge.