Mongolian Beef

Have you ever been to P.F. Changs restaurant or Pei Wei? And if you have- have you tried their Mongolian Beef?  I love it and I found a recipe that tastes just like it!

Sauce:
4 tsp. vegetable oil
2 tsp. ginger, minced
2 T. garlic, minced
1 C. soy sauce
1 C. water
1 C. brown sugar (packed)

In a medium saucepan over med-low heat, heat 4 tsp. vegetable oil; don't let the oil get too hot. Add ginger and garlic to the pan; quickly add the soy sauce and water to prevent the garlic from scorching. Dissolve the brown sugar in the sauce, then turn up the heat to medium and boil the sauce 2-3 minutes until it thickens a little. Remove sauce from heat.

2 lb. flank steaks
1/2 C. cornstarch
1 C. vegetable oil
3 lg green onions

Slice the flank steak against the grain in 1/4 inch slices. Dip the steak pieces in cornstarch to lightly dust all sides. Let sit for about 10 minutes. As the beef sits, heat 1 C oil in Wok or skillet. Heat the oil over medium heat until its hot but not smoking. Add the beef to the oil and sauté for just 2 minutes, or until the beef just begins to darken on the edges, stirring so the beef cooks evenly.
When the beef is cooked, use a slotted spoon to  remove the meat onto paper towels to drain; pour most of the oil out the skillet. Put the pan back over the heat, dump the meat back into it and stirfry for one minute. Add the sauce, stir and cook for 1 minute, add green onions. Cook for 1 additional minute. At this point  you can either remove the beef and eat or you can thicken the sauce and serve it over rice with the beef. So yummy super easy!
I got this recipe out of this yummy cookbook! Favorite Family Recipes by Erica Walker, Emily Walker, Elise Donovan and Echo Blickenstaff