This is a version of P.F. Chang’s Mongolian Beef. Mine has extra vegetables :-).
2 tsp oil (I used canola.)
1/2 tsp minced ginger
1 T. minced garlic
1/2 c. soy sauce (I use Kikkoman’s Gluten Free Soy Sauce)
1/2 c. water
3/4 c. brown sugar
1 c. oil
1 pound steak (I used whatever was a good price at the store.), cut into 1/4-inch thick strips.
1/4 c. cornstarch
2 large green onions, chopped (I think I may have used the whole bunch)
1-3 c. frozen Asian veggie mix- allow to thaw while you are cooking
Heat the 2 tsp. oil in a small saucepan over medium low heat. Carefully add the ginger and garlic and then immediately add the soy sauce, water, and brown sugar. Stir to dissolve the sugar. After sugar is dissolved, boil for 2-3 minutes and then set it aside.
Heat 1 c. oil in a wok or large skillet. Coat the steak in the cornstarch and allow it to rest for 10 minutes so the coating will stay on. Cook beef briefly until all sides are browned, but meat should not be cooked through.
Remove meat from the pan and dump out the oil. Return the meat to the pan and add the sauce and green onion and frozen veggies. Serve over rice.