P.F. Chang's Mongolian Beef

Valentine's Day Romantic Dinner #2: 

ASIAN

Here is a mock-recipe I found for P.F. Chang's mongolian beef. There are several varieties for this recipe all over the internet, but here is the version I like best, with a few personal changes. It is easy to cook fairly quickly and looks super gourmet and tastes great.  It is a balanced combination of sweet and salty and is neutral enough to please most people, but looks like a meal that takes hours! 

Mongolian Beef

2 teaspoons vegetable oil

½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup brown sugar
vegetable oil , for frying
1 lb filet steak
¼ cup cornstarch
2 large green onions, green partly only and cut into 2-inch strips

-Make the sauce 1st by adding the 2 tsp vegetable oil in a medium saucepan over medium-low heat.

-Add ginger and garlic to pan, then quickly follow with soy sauce and water to prevent burning.

-Add brown sugar to sauce and increase temperature to medium and bowl for 2-3 minutes to thicken sauce slightly.

-Remove from heat and prepare meat.

-Cut meat in long 1/4-inch strips.  Place in a bowl with the cornstarch and coat evenly. 

-Heat a pan of oil about 1/4-inch deep over medium heat.  Once hot, add steak, and cook for no longer than 2 minutes, do not fully cook meat, it should appear slightly gray but browned around edges.  

-Using a large slotted spoon, remove meat and place on a paper towel.

-Return sauce back to heat and add meat, cook until sauce is heated through and slightly thickened, about 10 minutes, then add green onions.

-Serve over rice.