Adapted from P. F. Chang’s popular dish. Credit: Christin Mahrlig

Ingredients

• 1½ pounds flank steak
• 1 tablespoon peanut oil
• 1 to 2 teaspoons minced ginger
• 1 tablespoon minced garlic
• ½ cup soy sauce
• ½ cup water
• ¾/cup dark brown sugar (add 1 tsp molasses if using light brown)
• 1 cup Vegetable oil
• ½ cup cornstarch
• 2 tsp baking soda
• 1 tsp sugar
• ½/tsp salt
• ¼ teaspoon red pepper flakes, optional
• 1 bunch green onions, cut on diagonal into 2-inch pieces

Directions

Make the sauce. Heat 1 tablespoon Peanut oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Slice flank steak against the grain into ¼/inch slices with the knife held at a 45 degree bias, dividing longer pieces to bite-sized.

Toss flank steak with cornstarch, baking soda, sugar and salt. Rest 10 to 15 minutes, or 1 hour refrigerated.

Heat 1 cup peanut oil in a large pan over medium-high heat.

Add beef in batches to cook 2-3 minutes until brown and crispy, flipping pieces over to cook both sides.

Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Add red pepper flakes and green onions and remove from heat.

Serve over rice.

Rehosted from: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/