P.F. Chang's Mongolian Beef Copycat Recipe

Mmmmmm....this was truly heavenly.



After two friends tried this recipe and raved about it's deliciousness, we decided to give it a try tonight.  Now it's your turn to try it! You will thank me later.  

Recipe can be found here.  We doubled the amounts, and had leftovers for another meal.

Ingredients:

• 2 teaspoons vegetable oil 
• 1/2 teaspoon ginger, minced 
• 1 tablespoon garlic, chopped 
• 1/2 cup soy sauce 
• 1/2 cup water 
• 3/4 cup dark brown sugar 
• vegetable oil, for frying (about 1 cup) 
• 1 lb flank steak (I used beef stir-fry meat, because it was enormously cheaper, and we still liked it a lot!)
• 1/4 cup cornstarch 
• 2 large green onions, sliced on the diagonal into one-inch lengths 

Directions:

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. 
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. 
3. 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. Remove it from the heat. 
4. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts). (Obviously you can skip this step if you buy stir-fry meat that is already cut up.)
5. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. 
6. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. 
7. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.  You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. 
8. 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. 
9. Put the pan back over the heat, dump the meat back into it and simmer for one minute. 
10. Add the sauce, cook for one minute while stirring, then add all the green onions. 
11. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan. 

 We served this over rice, and next time I think I will try throwing in some steamed broccoli at the same time as the green onions.  This meal really has a delicious flavor that we all loved.