P.F. Changs Mongolian Beef Recipe

Courtesy of RecipeAzaar:

INGREDIENTS:
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
2 large green onion

DIRECTIONS:
-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, 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.
-Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
-Let the beef sit for about 10 minutes so that the cornstarch sticks.
-As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
-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, 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, then add all the green onions.
-Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
-Leave the excess sauce behind in the pan.