This is one of my favorite recipes right now. It is a copycat recipe from PF Changs. I haven't had PF Chang's Mongolian Beef, so I really cant compare the two, but I can tell you that this one is good, and it's easy to make!
Here is the recipe:
P. F. Chang's Mongolian Beef
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
4 large green onions
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, and then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Sprinkle the steak pieces with cornstarch to apply a very thin dusting to both sides of the beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
Heat up one cup of oil in a wok. Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, and then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, and then add all the green onions.
Cook for one more minute, and then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan. I add a bag of Asian cooked noodles to the sauce, and serve these beside the beef. You could also serve it with rice.