P.F. CHANG'S MONGOLIAN BEEF

• 份量: 6
• 活動時間: 10 minutes
• 總時間: 20 minutes

食材

2 teaspoons vegetable oil, plus addi- tional for frying

½ teaspoon minced ginger

1 tablespoon chopped garlic

½ cup soy sauce

½ cup water

¾ cup dark brown sugar

1 pound flank steak

¼ cup cornstarch

2 large green onions, chopped

步驟

Heat 2 teaspoons vegetable oil in a medium saucepan over medium-low heat. Add ginger and garlic to the pan and stir briefly, about 15 seconds. Stir in the soy sauce and water. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil 2 to 3 minutes, or until the sauce thickens. Re- move from heat and set aside. Slice the flank steak against the grain into ¼-inch-thick, bite-size slices. Dip the steak pieces in the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes. As the beef sits, heat ½- to 1 inch oil in a large wok over medium heat until it's nice and hot, but not smoking. Add the beef and sauté until brown. Stir the meat so it cooks evenly. Cook about 3 minutes and then use a large slotted spoon to remove the meat and drain on paper towels. Dab any excess oil off meat with a paper towel. Add meat to saucepan with the sauce in it. Return pan to stove- top over medium heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.