I’ve attempted a few different Chinese dishes lately in the attempts to save us from ordering take out. So far, its working. This dish, inspired by Favorite Family Recipes Mongolian Beef (inspired by PF Chang’s) is a winner.
So make it.
1. Make the sauce by heating the 1 TBS vegetable oil in a medium sauce pan over medium heat.
2. Add ginger and garlic to the pan, and quickly add the soy sauce and water before the garlic scorches.
3. Add brown sugar to the sauce, and stir to dissolve.
4. Raise the heat to medium and boil the sauce 2-3 minutes until the sauce thickens. (Mine wasn’t super thick after 2-3 minutes, so now I wish I’d cooked it longer). Remove sauce from heat.
5. Slice the flank steak thinly, about 1/4 inch slices.
6. Dip the steak into the cornstarch or flour, to apply a thin dusting to both sides of beef. Let the beef sit for about 10 minutes.
7. Meanwhile heat 1 cup oil in a wok, or skillet over medium heat.
8. Add the beef to the oil and saute for 2 minutes, or until the beef darkens on the edges. Stir the meat around so that it cooks evenly.
9. Remove the beef with a slotted spoon and put on paper towels, then pour most of the oil out of the skillet.
10. Put the pan back over the heat, and the meat back in and stir-fry for about 1 minute.
11. Add the sauce and green onions and cook for 2 minutes.
12. Now remove the beef and thicken the sauce the sauce with a cornstarch/water mixture to desired thickness.
13. Serve beef and sauce over rice.