P.F. Chang's Mongolian Beef

step 1.

Slice the flank steak thinly against the grain. Mince the garlic. Grate the ginger. Slice the green onions, if using.

step 2.

In a large resealable plastic bag, combine the sliced beef and cornstarch. Seal and shake to coat beef evenly.

step 3.

In a small bowl, whisk together the soy sauce, brown sugar, and water until sugar dissolves. Set aside.

step 4.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

step 5.

Add the minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds.

step 6.

Add the cornstarch-coated beef to the skillet and cook, stirring frequently, until browned and nearly cooked through, about 2-3 minutes.

step 7.

Pour the sauce mixture into the skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens and coats the beef, about 5 minutes.

step 8.

Remove from heat. Garnish with the sliced green onions if desired and serve hot over steamed rice.

step 9.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.