Mongolian Beef (PF Chang's copycat)

Steps

1. 1

   Make the sauce: Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat.

2. 2

   Add minced ginger and minced garlic to the saucepan and stir for 30 seconds until fragrant.

   Start 30-second timer
3. 3

   Add the soy sauce, water, and dark brown sugar. Bring the mixture to a boil, then reduce heat and simmer until thickened slightly, about 10 to 15 minutes.

   Start 15-minute timer
4. 4

   While the sauce simmers, slice the flank steak against the grain into 1/4-inch slices, holding your knife at a 45-degree angle. Cut any particularly long pieces in half to ensure they are bite-sized.

5. 5

   Toss the sliced flank steak with 1/2 cup cornstarch until evenly coated and let it sit for 10 to 15 minutes.

   Start 15-minute timer
6. 6

   Heat 1 cup Vegetable oil in a large pan or wok over medium-high heat.

7. 7

   Add the beef to the hot oil in two separate batches to avoid overcrowding. Cook for 2-3 minutes until brown and crispy, flipping the pieces over to ensure both sides are cooked.

   Start 2-minute timer
8. 8

   Remove the meat from the pan with a slotted spoon and set aside. Carefully discard the cooking oil from the pan.

9. 9

   Place the cooked meat back into the large pan along with the prepared sauce. Cook over medium heat for about 1 minute, stirring constantly to thoroughly coat the meat.

   Start 1-minute timer
10. 10

    Add the red pepper flakes (if using) and the diagonal-cut green onions, then immediately remove the pan from the heat.

11. 11

    Serve the Mongolian beef immediately over hot white rice.