(PF Chang’s copycat)
Ingredients
- 1 tablespoon Vegetable oil
- 1-2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 1 cup Vegetable oil
- 1 1/2 pounds flank or sirloin steak
- 1/2 cup cornstarch
- 1/4 teaspoon red pepper flakes (optional) (I use sesame seeds.)
- 1 bunch green onions, cut on diagonal into 2-inch pieces (I also add fresh asparagus cut the same way.)
Instructions
- Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
- Add soy sauce, water and brown sugar. Bring to a boil and simmer until thickened some, 10-15 minutes.
- Slice the steak against the grain into 1/4-inch slices with the knife held at a 45-degree angle. Some of the long pieces I cut in half to make them more bite-sized.
- Toss the steak with the cornstarch and let it sit for 10-15 minutes.
- Heat 1 cup Vegetable oil in a large pan over medium-high heat.
- Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
- Remove meat with a slotted spoon and discard the cooking oil. Place meat back in the pan along with the sauce and cook over medium heat for 1 minute, stirring to coat meat.
- Add red pepper flakes and green onion (and asparagus, if using) and remove from heat. (I sprinkle with sesame seeds.)
- Serve over rice.
SOURCE: spicysouthernkitchen.com June 2023