Mongolian Beef

This tastes VERY close to PF Chang's recipe and its one of my favorites!

• 1-2 pounds beef, cut into strips 

Marinade

• 1/2-teaspoon baking soda
• 1-teaspoon sugar
• 1-tablespoon cornstarch
• 1-tablespoon soy sauce
• 1-teaspoon rice vinegar
• 2 tablespoons oil

Sauce

• 2 teaspoons oil
• 1/2 teaspoons ground ginger
• 1 tablespoon minced garlic
• 1/2-cup soy sauce
• 1/2-cup water
• 1/2 cup + 5 tablespoons brown sugar
• 1 tablespoon cold water
• 1 tablespoons cornstarch
• Sliced green onions & sesame seeds

Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a plastic-lock bag with beef strips, seal and chill 1 hour or overnight. Drain marinade from the bag and set beef aside. 


In a medium saucepan combine sauce ingredients. Stir and heat over medium-high heat until the brown sugar has dissolved. While sauce is cooking, whisk together cornstarch and water in a small bowl until cornstarch is dissolved. Bring sauce to a boil, then reduce heat to medium-low and stir in cornstarch-water mixture. Allow sauce to thicken slightly, and then remove from heat. 


In a large pan or skillet, cook beef strips over medium-high heat until cooked through (5-8 mines) turning strips over throughout to ensure even cooking, reduce heat to medium. Add the sauce. Stir and cook 1-2 minutes longer. Serve over rice with green onions and sesame seeds.