Mongolian Beef

from "Marcia's Kitchen" - http://web.mac.com/marciaskitchen/Site/Mongolian_Beef.html - "I found a clone recipe of P.F.Chang’s Mongolian Beef on the the web and tweaked it a bit and came up with this. I’m not usually a fan of sweet main dishes, but this is downright addictive. Most Mongolian beef recipes call for just beef and scallions- but i like to add some other veggies for taste and color."

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb  flank steak
• 1⁄2 cup reduced sodium soy sauce
• 1  teaspoon  minced fresh ginger
• 1⁄2 cup water
• 1  tablespoon  minced garlic
• 1⁄3 cup dark brown sugar
• 1  cup  peanut oil
• 1⁄4 cup cornstarch
• 2  teaspoons  peanut oil
• 3  scallions, trimmed, sliced length wise into 12 pieces
•  vegetables, cut for stir fry pea pods peppers, carrots, etc

Directions

1. Make the sauce by heating the 2 t of oil in a saucepan over medium -lo heat. Add ginger and garlic and saute for a minute or two. Add the water and soy sauce and then dissolve the brown sugar in the sauce and raise the heat to medium and cook until it thickens- several minutes. Remove from heat.
2. Slice the beef against the grain into very thin slices. I freeze the meat for about 45 minutes so i can slice as thin as possible. Toss the steak with the cornstarch to coat both sides slightly- they will separate. Let sit for a few minutes.
3. Heat the peanut oil in a wok until it is hot, but not smoking. Working in batches, add the beef and cook for about 2 minutes, stirring around for even cooking, until it takes on a dark crispy look. Using a slotted spoon, transfer to a paper towel platter. Repeat.
4. Pour the oil out of the wok and wipe clean. Add a little fresh peanut oil and stir fry the veggies in the order of what needs more cooking. Add the meat back into the wok, then the sauce and cook for a minute or so to combine the flavors. Add the scallions and cook for another minute.
5. Remove to a serving platter and serve hot with rice.