Mongolian Beef (PF Chang's copycat

• Gluten free

• Meat

  • 1 1/2 lbs Flank steak

• Produce

  • 1 tbsp Garlic
  • 1 tsp Ginger
  • 1 bunch Green onions

• Condiments

  • 1/2 cup Soy sauce

• Baking & Spices

  • 3/4 cup Brown sugar, dark
  • 1/2 cup Cornstarch
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 17 tbsp Vegetable oil

• Liquids

  • 1/2 cup Water

Found on spicysouthernkitchen.com

Description

Directions

• Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
• Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
• Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
• Toss flank steak with cornstarch and let sit 10 to 15 minutes.
• Heat 1 cup Vegetable oil in a large pan over medium-high heat.
• Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
• Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
• Add red pepper flakes and green onions and remove from heat.
• Serve over rice.

Nutrition