PF Chang Mongolian Beef

Sauce: (Cook in small sauce pan)
Saute 1-2 minutes: 1 Tbsp. Fresh chopped garlic
1/2 tsp. fresh minced ginger
2 Tbsp. vegetable oil

Then quickly add: 1/2 cup water
1/2 cup soy sauce
3/4 cup brown sugar
Stir on medium heat until sugar dissolves, then boil the sauce for 2-3 minutes, or until sauce thickens. Remove from heat.

1 lb. thinly sliced flank or strip steak
1/4 cup cornstarch
2 large green onions, chopped
1 cup vegetable oil

Dip beef pieces in cornstarch and allow to sit for about ten minutes. Heat up one of oil in a wok or large skillet until it's nice and hot, but not smoking.

Add beef to oil and stir constantly for about two minutes or until beef just begins to darken on the edges. Remove meat with a slotted spoon and allow to drain on paper towels.

Pour oil out of the pan, then return pan to heat. Dump meat back in and allow it to simmer one more minute. Add sauce, cook for one more minute, then add all the green onions and cook for one more minute. remove beef and onions from sauce and serve. Serve with rice.