Mongolian Beef (adapted from P.F. Chang's)

Mongolian Beef

2 teaspoons vegetable oil

1 teaspoon ginger, minced

1 tablespoon garlic, choped

1/2 cup Gluten Free soy sauce

1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup...I used less with my non stick pans)

1lb flank steak

1/4 cup cornstarch

2 large green onions, sliced

~For the sauce: heat 2 tsp of vegetable oil in a medium saucepan over medium/low heat (don't get oil too hot)

~Add ginger and garlic to the oil and quickly add the soy sauce and water before the garlic and ginger start to brown.

~Dissolve the brown sugar in the sauce, then raise the heat to medium and boil for 2-3 minutes or until sauce thickens.  Remove from heat.

~Slice the steak against the grain into 1/4" thick bite-size slices

~Dip the beef pieces into the cornstarch to apply a very thin dusting to both sides of the steak pieces.

~Let the beef sit for about 10 minutes so that the corn starch sticks.

~As the beef sits, heat up the one cup (or less) of oil in a skillet.  Heat over medium heat until its nice and hot but not smoking.

~Add the beef to the pan and sauté for for two minutes, or until the beef just begins to darken on the edges. You don't need to cook the beef completely, because it will finish cooking when added to the sauce.

~After the beef is finished cooking use a large slotted spoon to take the meat out and rest on paper towels, then pour the oil out of the skillet.

~Put the pan back over the heat, add the beef back into the pan and simmer for one minute

~Add the sauce and cook for another minute while stirring then add the green onions.  Cook for another minute then remove the beef and onions to a serving platter.  Leave excess sauce behind.

~Serve over white or brown rice.