Pei Wei Mongolian Beef!

Sorry I totally forgot to take a picture...

PEI WEI MONGOLIAN BEEF

2 tsp. vegetable oil

1/2 tsp. ginger, minced

1 Tbsp. garlic, chopped

1/2 c. soy sauce

1/2 c. water

3/4 c. dark brown sugar

1 c. vegetable oil

1 lb. flank steak

1/4 c. cornstarch

2 large green onions

Preparation:

• Make the sauce by heating 2 tsp. of vegetable oil in a medium saucepan over med/low heat. Don't let the oil get too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
• Slice the flank steak against the grain into 1/8" thick slices. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that hte cornstarch sticks.
• As the beef sits, heat up one cup of oil in a wok (you can also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. You don't need to thoroughly cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put pan back over the heat, dump the meat back in and let it simmer for about a minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute.

Serve over rice or noodles..Makes enough to feed 4-5 people. (depending on how much everyone eats...)

I added zuccini, snow peas, and celery to mine and it was DELICIOUS! Seriously it was so good!