PF Changs Mongolian Beef Copycat

• 2 teaspoons Vegetable Oil
• 1/2 teaspoons Minced Ginger
• 1 Tablespoon Minced Garlic
• 1/2 cups Soy Sauce
• 1/2 cups Water
• 3/4 cups Light Brown Sugar, Lightly Packed
• 1 pound Flank Steak Or London Broil, Cut Into 1/4-inch Thick Strips
• 1/4 cups Cornstarch
• 1 cup Vegetable Oil
• 2 whole Scallions, Sliced (white And Green Parts)

1. In a large skillet over medium high heat, combine the first 6 ingredients (oil through sugar).
2. Simmer mixture, stirring occasionally, until the mixture thickens.
3. Remove skillet from heat and set aside.
4. In a large bowl, coat the steak strips with the cornstarch.
5. In the meantime, heat the cup of vegetable oil in a deep skillet or saucepan over medium-high heat.
6. In batches, fry the steak strips until they turn brown around the edges (they dont have to be cooked completely at this point).
7. Remove steak from the skillet and drain on paper towels.
8. Repeat frying the rest of the steak.
9. Return skillet with sauce to the stove top over medium heat and add the fried steak strips.
10. Stir frequently until steak is cooked completely and is well coated with sauce.
11. Sprinkle scallions over steak strips and serve.

vegetable oil, ginger, garlic, soy sauce, water, light brown sugar, flank, cornstarch, vegetable oil, scallions

Taken from tastykitchen.com/recipes/main-courses/pf-change28099s-mongolian-beef-copycat/ (may not work)