1 pound Flank Steak
1 cup vegetable oil
1/4 cup cornstarch
2 large green onions

2 teaspoons vegetable oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water

3/4 cup dark brown sugar

 >> Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the flavors rock your taste buds. I designed this recipe to use a wok, but if you don't have one a skillet will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile.
 >> Make the sauce by heating 2 teaspoons of vegetable in a medium saucepan over medium-low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids. 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 3 minutes or until the sauce thickens. Remove it from the heat.
 >> Slice the Flank Steak against the grain into 1/2" thick bite size slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so that you get wider cuts.
 >> 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 the cornstarch sticks.
 >> As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the Steak will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the Steak to the oil and sauté for just 2 minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the Steak is going to go back on the heat later. Stir the Steak around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the Steak out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the Steak back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the Steak and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
Serves 4
Mongolian Cuisine
Authentic Mongolian Beef

• 2 lbs Beef Flank Steak
    sliced thin across the grain
• 4 cups peanut oil for deep frying
• 1 Tbsp light soy sauce
• 1 Tbsp dry sherry or rice wine
• 1/2 tsp freshly grated ginger
• 1 Tbsp peanut oil
• 2 cloves garlic, sliced thin
• 4 green onions, sliced Chinese style
• 1 tsp hoisin sauce*
• 1/4 tsp ground white pepper

 >> Marinate cut meat for at least 30 minutes. Drain marinade well and separate meat into individual pieces.
In a wok or deep pan, heat deep frying oil to 375 degrees. Add meat all at once and stir to separate. Remove after 2 minutes and allow meat to drain.
 >> Heat wok again (after removing oil) and add oil for chowing**. Add garlic and green onions and chow for just a moment. Add Hoisin sauce*, pepper and meat. Chow until all is hot then serve.
Serves 6
The Original Mongolian Diet

The meat dependent diet arises from the need for hearty food to stave off the cold and long winters. Traditionally nomadic herders, Mongolians have for centuries been dependent on mostly animal products for their dietary staples.
Mongolians traditionally have turned to foods that are high in protein and minerals, relying less on more seasonable foods like vegetables and fruits. This means a diet heavy on meat and dairy products, the latter when sour in the summer time thought to clean the stomach. It isn't just about meat though. Mongolians do also eat cereal, barley and natural fruits and plants native to the country.

1 pound Beef Top Sirloin
1 tablespoon cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons hoisin sauce
3 tablespoons vegetable oil, divided use
2 bunches green onions, cut into 1" lengths, separating white from tops
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/2 teaspoon crushed red pepper
1 teaspoon sesame seed, toasted (for garnish)

1/3 cup water
1 tablespoon sugar

1/2 tablespoon cornstarch
2 1/2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon hoisin sauce

 >> Combine ingredients for Mongolian Sauce; set aside.
 >> Cut beef across grain into thin strips. Combine next 4 ingredients; stir in Top Sirloin. Let stand 15 minutes.
 >> Stir-fry half of beef in 1 tablespoon hot oil in wok or large skillet over high heat 1 minute; remove. Repeat cooking procedure with remaining beef and 1 tablespoon oil; remove.
 >> Heat remaining 1 tablespoon oil in same pan. Add whites of green onions, garlic, ginger and red pepper; stir-fry 1 minute.
 >> Stir in green onion tops. Add beef and Mongolian Sauce. Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seed.
Serves 4
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