Mongolian Beef

My husband is always on my case to try making more Asian food (I cannot for the life of me find a chow mein recipe I like).  This recipe is touted as a copycat of P.F. Chang's Mongolian Beef.  Since I've never had their Mongolian Beef, I have no idea if it's a perfect match or not.  All I know is I really enjoyed it and so did my husband and daughter. 

And it's really not such a complicated recipe that I'll only make it once in a blue moon.  Pretty much the only thing holding me back is the price of beef, specifically flank steak.  Luckily my local grocery store had some thin-sliced beef for fajitas on sale, so I grabbed it and did a little dance of joy (please tell me I'm not the only one who does that).  Whatever beef you use, you want to slice it thinly (1/4-inch thick or less) and against the grain.  For more info on that, check out this video.

MONGOLIAN BEEF
slightly adapted from Tish's recipe on Food.com

1 lb. flank steak (or another cut of lean beef - see above)
1/4 cup cornstarch
2 tsp. vegetable oil
1 Tbsp. minced garlic
1/2 tsp. minced or grated fresh ginger
1/2 cup soy sauce (I prefer the less-sodium variety)
1/2 cup water
3/4 cup dark brown sugar
1/2 cup vegetable oil for frying
3 green onions, sliced on the diagonal into 1-inch pieces

Slice the beef into 1/4-inch thick slices against the grain.  In a bowl, toss the beef with the cornstarch until evenly coated.  Set aside.

In a saucepan, heat 2 tsp. oil over medium-low heat.  Add garlic and ginger to the pan and stir for about 15 seconds, then add soy sauce and water.  Dissolve the brown sugar in the sauce and increase heat to medium.  Bring sauce to a boil and simmer for about 2-3 minutes or until sauce is slightly thickened.  Set aside.

In a wok or skillet, heat 1/2 cup oil over medium heat.  Cook slices of beef in oil in 2-3 batches for about 2 minutes each or until edges start to brown.  Remove beef with a slotted spoon to a paper towel-lined plate, then discard the oil from the wok or skillet. 

Return pan to heat and add the meat back into it; cook for 1 minute, stirring constantly.  Add the sauce and cook for one minute more while stirring to coat.  Add the green onions and cook for one more minute; remove from heat and serve over steamed rice.