Mongolian Beef P.F. Chang's Copycat

Ingredienser

1 ½-2 lbs. .Flank Steak

¼ c. Cornstarch

¼ c. Canola Oil

1 tbsp. Stir Fry Oil

1 c. Low Sodium Soy Sauce

1 c. Light Brown Sugar

1 tbsp. Minced Garlic

½ c. Water

1 c. Chopped Scallions

Instruktioner

First prepare the sauce by adding the stir fry oil, soy sauce, brown sugar, garlic and water to a small saucepan. Cook over medium heat until sauce starts to thicken; approximately 15 minutes. Set aside. (You can also refrigerate this sauce overnight until you're ready to cook the entire meal).

While the sauce is thickening, start slicing the flank steak into thin strips across the grain; then cut them down into bite sized pieces (about 1-2 inches).

Place the beef in a large resealable plastic bag and add the cornstarch. Close the bag and coat the beef really well until all of the pieces are covered with the cornstarch.

Heat canola oil in a large nonstick skillet and add the beef. Cook until it is browned and cooked through. If using a smaller size pan, you may have to do it in two batches.

Add the sauce and stir making sure all of the beef is coated; then add the chopped scallions. Serve over cooked rice.