On days that I don't have access to PF Chang, this is definitely my go-to dish when I need a Chinese/ Japanese fix! It's ridiculously delicious and easy. Plus the ingredients are available in most grocery stores. Because it's similar to making Teriyake sauce, you can always change the beef to chicken or salmon, depending on what you're in the mood for. Add a sourish veggie dish or green thai curry with veggies, and your taste buds will be singing a different tune ;-).
250g of beef (thinly sliced)
4 tablespoon of cooking oil
2 stalks of spring onions
1 inch of ginger (finely sliced)
3 cloves of garlic (finely sliced)
1 teaspoon of corn starch
1 teaspoon of soy sauce
1 tablespoon of water
1 teaspoon of white vinegar
2 teaspoon of oyster sauce
2 tablespoon of soya sauce
1 teaspoon of dark soya sauce (optional)
1 dashed of white pepper
2 bird's eye chillies (I like mine spicy, so skip the chillies if you're not used to spicy food)
1/4 teaspoon of sesame oil
1 tablespoon of sugar
Marinade the beef for 1/2 hour. Heat up the pan with 2 tablespoon of cooking oil and stir fry the beef until it's half cooked. Put aside.
Heat up another pan with 2 tablespoon of cooking oil and stir fry the garlic, ginger and chillies until aromatic. Add the half cooked beef and pour in the sauce. Continue to stir fry until the beef is cooked. Add spring onions for a 2-3 minutes and dish out.
Recipe modified from: http://rasamalaysia.com/mongolian-beef-recipe/2/