Mongolian Beef, a P.F. Chang's copycat, made with flank steak that is simmered in a sweet soy sauce mixture and served on a bed of rice.
Let stand for 10 minutes, while you work on the sauce.
In a saucepan, heat 2 teaspoons vegetable oil over medium-low heat.
Add ginger and garlic to the pan; cook for 10 seconds, or until fragrant.
Whisk in brown sugar; cook while stirring until sugar dissolves.
Set to medium heat and cook the sauce until it thickens; about 10 minutes.
Place vegetable oil in a separate large saucepan and heat over medium heat until hot.
Add previously prepared steak slices to the oil and cook for 2 to 3 minutes, or until cooked through, flipping the pieces over to cook on the opposite side.
Serve over white rice.
Adapted from Food.com