Mongoliân Beef (PF Châng's copycât)

Fixings 

• 1 tâblespoon Vegetâble oil 
• 1-2 teâspoons minced ginger 
• 1 tâblespoon minced gârlic 
• 1/2 glâss soy sâuce 
• 1/2 glâss wâter 
• 3/4 glâss dim dârker sugâr 
• 1 contâiner Vegetâble oil 
• 1/2 pounds flânk steâk 
• 1/2 contâiner cornstârch 
• 1/4 teâspoon red pepper pieces, discretionâry 
• 1 pâck green onions, cut on corner to corner into 2-inch pieces 

Directions 

1. Mâke the sâuce. Wârmth 1 tâblespoon Vegetâble oil in â medium pot over medium wârmth. Include ginger ând gârlic ând blend for 30 seconds. 
2. Include soy sâuce, wâter, ând dârker sugâr. Heât to the point of boiling ând stew until thickened somewhere in the rânge of, 10 to 15 minutes. 
3. Cut flânk steâk contrâry to whât would be expected into 1/4-inch cuts with the blâde held ât â 45 degree edge. â portion of the extremely long pieces I cut down the middle to mâke them more nibble estimâted.
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