PF Chang's Mongolian Beef Copycat

• Gluten free

• Meat

  • 2 lb Flank steak

• Produce

  • 4 cloves Garlic
  • 2 Green onions

• Condiments

  • 1 cup Soy sauce

• Baking & Spices

  • 1 cup Brown sugar
  • 1/2 cup Cornstarch

• Oils & Vinegars

  • 5/8 cup Vegetable oil

• Liquids

  • 1 cup Water

Found on jocooks.com

Description

Ingredients

• 2 lb flank steak
• ½ cup cornstarch
• ½ cup vegetable oil
• 2 tbsp vegetable oil
• 1 cup soy sauce
• 1 cup brown sugar
• 4 cloves garlic, minced
• 1 cup water
• 2 or 3 green onions chopped

Directions

• Slice the steak into small thin pieces against the grain. In a large ziploc bag add the cornstarch and add the beef to it. Close the ziploc bag and shake really well until each piece is coated with cornstarch. Refrigerate until ready to use.
• In a small sauce pan add the oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat until sauce thickens. It took me about 20 minutes until the sauce thickened and reduced. Set aside.
• In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. I had to do in a 2 batches. Also if you need more oil after the batch feel free to add more. Remove beef from skillet to a bowl and empty the oil from the skillet. Return beef to skillet and pour sauce over the beef. Stir and cook for a couple more minutes.
• Serve over rice and garnish with green onions.