Mongolian Beef

Popular in American style, Chinese restaurants like PF Chang. this dish is really simple to make at home. You can use green onions instead of regular onions, add more or less ginger and you can serve it with rice or noodles. This dish is best eaten right away.

1 lb flank steak or skirt steak sliced in 1/2 inch pieces against the grain
3/4 c brown sugar
1/2 c vegetable oil
1/2 c water
1/4 c corn starch
2 t vegetable oil (for sauce)
3 cl garlic, chopped finely
6 T soy sauce
1/2 onion sliced thinly
1 inch chunk ginger, peeled and chopped finely
1 chili, thai, serano, whatever, seeded, ribs removed and chopped finely

Get a sauce pan over medium low heat and a 2 t vegetable oil. Toss in the ginger. Stir it around for a few seconds. Pour in water, soy sauce and brown sugar to the pot. Whisk until the sugar melts into the sauce. Bring mixture to a boil and boil for 3 minutes. Remove the sauce from the heat and set it aside.

Cut the meat against the grain in ½ in pieces. Add the corn starch in large bowl, add the meat and mix cornstarch into the meat well until the meat is coated.

In a large frying pan over medium heat, add the rest of the vegetable oil. Let oil get heat up for 1 minute. Add the meat, stir fry it just until 1/2 way done then add the onions and chili pepper. Once the meat is just done remove meat mixture from pan unto a cooling rack or paper towel lined plate.

Remove the excess oil in the pan. Add the sauce and the onions to the pan and cook for 2 minutes. Add meat mixture back to pan and coat well with sauce. Remove meat and onions and leave the excess sauce. Pour sauce in separate bowl and people who want extra sauce can have it.

Serve with rice or noodles. Enjoy.