This is a tried & true recipe that I've made lots of times.... I think [and my family would agree] that it's the best mongolian beef I've ever had.... even better than P.F. Changs! In fact David said.... I don't make it often enough.
WHAT YOU NEED [for4]:
1 TBSP chopped garlic
1/2 tsp ginger
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 lb beef flank steak, sliced 1/4 inch thick on the diagonal
1/4 cup cornstarch
1 cup peanut oil for frying
1 bunch scallions or green onions, cut in 2-inch lengths
2 cups snow pea pods, ends trimmed
WHAT YOU DO:
Place the sliced beef into a bowl, and toss with cornstarch. Allow the beef and cornstarch to sit about 10 minutes.
Trim the snow peas and chop the onions, set aside.
Heat soy sauce, water, ginger, garlic and brown sugar. Raise the heat to medium-high, and stir about 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
Heat the peanut oil in a deep-sided skillet or wok to 375 degrees F .
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a half dozen at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes . Remove the beef from the oil with tongs, and allow to drain on paper towels while you cook the rest.
When they are all cooked, pour the oil out of the skillet, and return the pan to medium heat. Return the beef slices to the pan and cover with the soy sauce then add the green onions and pea pods. Bring the mixture to a boil, and cook until the onions and pea pods have softened, about 4 minutes.
I serve over Sobe noodles.... yum!