Mongolian Beef

Mongolian beef is my FAVOURITE at PF Chang's. It's rich and beefy and just delicious. But to do it on the cheap, I had to learn to make it at home. I have stir fried the beef and I have coated the beef in cornstarch and deep fried it and both are great! Just kind of depends what you want. But the sauce is where that magic happens.

For the Sauce:
1 tsp veg oil
1/2 T ginger, grated
1/2 T garlic, grated
1/2 cup soy sauce
1/2 cup water
2 teaspoons red wine vinegar
3/4 cup brown sugar
1 tablespoon cornstarch

1 lb flank steak
1-2 tablespoons vegetable oil
3-4 green onions, cut into one inch pieces

In a saucepan, heat the teaspoon of vegetable oil over medium heat. When it is warm, add the ginger and the garlic. Let it cook for about a minute and then quickly add the soy sauce, water, and red wine vinegar so the garlic doesn't burn. Turn the heat up to medium high and add the brown sugar. When the sugar is dissolved, quickly whisk in the cornstarch. Bring to a boil and let it boil for a couple of minutes, until the sauce starts to thicken. Turn the heat off and set it aside. In a frying pan, heat the 1-2 tablespoons of vegetable oil. Slice the steak into thin strips. Salt and pepper the meat and add to the oil. Brown the meat and remove from the oil. Pat the meat dry on a paper towel and add to the sauce. Heat it all up and add the green onions and cook for an additional minute.

If you want to deep fry the meat, coat in 1/2 c of cornstarch and fry in 3-4 inches of oil. Let drain on a towel before adding to the sauce.