PF Chang's Mongolian Beef

Sauce:
* 2 tsp. vegetable oil * 1/2 c. soy sauce
* 1/2 tsp. minced ginger * 1/2 c. water
* 1 Tbl. chopped garlic * 3/4 c. dark brown sugar

Heat vegetable oil in medium saucepan over med/low heat. (Don't get it too hot, or it will splatter when you add other liquids!) Add ginger & garlic, and quickly add soy sauce & water before garlic burns. Dissolve brown sugar in sauce, then raise heat to medium & boil for 2-3 minutes, or until thickened. Remove from heat.

Beef:
* 1 lb. flank steak
* 1/4 c. cornstarch
* 1 c. vegetable oil
* 2 green onions

Slice steak against grain, into 1/4" thick bite-size slices. Dip steak into cornstarch on both sides. Let beef sit for about 10 min. to cornstarch will stick. As beef sits, heat up one cup of oil in a wok (or skillet), over medium heat, until it's hot but not smoking. Add beef to oil & saute for just 2 minutes, or until beef just begins to darken on edges. (Beef will cook more thoroughly later.) Stir meat around, so it cooks evenly. After a couple of minutes, use a large slotted spoon to remove meat & place onto paper towels. Pour oil out of wok/skillet, and return skillet to heat, then return meat to wok/skillet. Simmer for about a minute. Add sauce (from above), & cook one minute longer. While stirring, add onions. After a minute, remove beef & onions with tongs & serve. Excess sauce can be served with white rice!!