This is another one of those recipes that I found on Pinterest and have been wanting to try for a while now. Let me just say, it is really good. Kind of sweet, a little spicy and totally worth the extra effort rather than dumping sauce on some meat and calling it "stir fry". I know none of you have ever done that. No, I haven't either. Riiight.
And a few shakes of red pepper flakes. Let this bubble away while you work on the meat.
P.F. Chang's Mongolian Beef
2 teaspoons (or so) canola oil
2-3 cloves garlic, chopped
1/2 teaspoon ginger, grated
1/2 cup brown sugar
1/2 cup water
1/2 cup soy sauce
A few pinches of red pepper flakes
canola oil for frying
1 lb flank or sirloin steak, sliced thin
1/4 cup corn starch
green onions, chopped for garnish
In a medium sauce pan on medium high heat, add the canola oil garlic and ginger. Let this cook for about 2 minutes while stirring constantly so the garlic and ginger doesn't burn. Add the brown sugar, water, soy sauce and red pepper flakes. Let this come to a simmer and reduce the heat to low while you work on the meat.
In a large bowl, add the thinly sliced steak and corn starch. Toss to coat. Preheat a large skillet or wok on medium high heat. Add a drizzle of canola oil. Take the meat and add it to the skillet/wok. Stir fry until your desired doneness, we like medium well for stir fry.
Pour the sauce over the meat and stir to combine. The sauce will thicken due to the cornstarch on the meat. Cook longer if you want a thicker sauce.
Serve over a bed of rice, top with green onions and enjoy!
Recipe adapted from: here