Tony’s Take on Mongolian Beef at PF Chang’s

Ingredients

• 1 lb flank steak, sliced 1/4 inch thick against the grain
• 1/4 cup cornstarch
• 1 cup vegetable oil (for shallow frying)
• 2 teaspoons vegetable oil (for sauce)
• 1/2 teaspoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 2 bunches green onions, cut into 2-inch pieces
• 1 teaspoon Salted Perfection Sweet Ginger Finishing Salt

Instructions

1. Prep the meat like a pro. Slice that flank steak against the grain. If you slice with the grain, it's gonna be chewy like a tire. Toss the slices in cornstarch until they are lightly coated. Shake off the excess.
2. Get your pan hot. Heat the cup of oil in a wok or skillet over medium-high heat. We are shallow frying here. Add the beef in batches. Cook about 2 minutes per side until the edges are crispy. Remove and drain on paper towels.
3. Now for the glaze. Drain the oil from the pan (or use a fresh saucepan). Heat 2 teaspoons of oil on medium heat. Sauté the ginger and garlic for 30 seconds. Do not burn it!
4. Add the soy sauce, water, and brown sugar. Stir it up. Bring it to a boil and let it simmer for about 3-5 minutes until it thickens into a glossy syrup.
5. It is game time. Toss the fried beef and the green onions into the sauce. Stir vigorously for 30 seconds. You want the onions to just start wilting, not turning into mush.
6. Plate it up immediately. Sprinkle that Salted Perfection Sweet Ginger Finishing Salt over the top to make those flavors sing. DUNZO!