Homemade Mongolian Beef

I haven't met a person who didn't love P.F. Chang's Mongolian beef but have you seen the nutritional info? Holy cow. Over 1000 calories and 45 grams of fat! Making things at home usually cuts the calories and fat even if you aren't trying to. I played around with a few recipes that I came across on the internet and while I don't think I made it all that healthier, it is absolutely delicious. Hopefully this serves as a starting point for someone who wants to make it even better! The frying is obviously the unhealthy part but I think it could easily be substituted with a pan sautee to cut the use of oil.

I'd also love for someone to figure out the nutritional info so I can see how I did. Please excuse the iPhone photos, I got a little excited and didn't think to take pictures until the last minute- my phone was all I had handy.


Ingredients:

• 2 teaspoons Enova oil (I've read great things about this oil. Apparently it turns into energy rather than fat..you can't do much to help oil but this seems to be a great healthier option) plus more for frying
• 1/2 tablespoon minced ginger (I didn't really measure this. I just grated until I was happy.)
• 1 tablespoon minced garlic
• 1/2 cup soy sauce (I should have used low-sodium) 
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 lb flank steak
• 1 tablespoon corn starch
• Approx 1/8 cup flour (I use Kentucky Pride seasoned flour)
• diced green onions
• I added sauteed mushrooms and onions to mine

1. In a skillet heat 2 tsp oil. Add minced garlic, ginger (I grated mine fresh on a microplane), water and soy sauce. Bring to a light boil and add brown sugar. Whisk until brown sugar has dissolved and bring back to a light boil. Remove from heat.
2. Slice flank steak in 1/4" thick bite size pieces. Hold knife at an angle while you slice so you get pieces with thin edges. Toss steak in a light dusting of flour and a small amount of corn starch.
3. In another skillet, heat 1/2" oil over medium/medium-high heat. Place a single layer of steak pieces in skillet and fry until meat turns brown and crispy around the edges. (I prefer my steak to have a crispy edge and even request it that way at PF Changs, you can keeps yours soft if you want.) Once cooked to desired doneness, remove from pan onto papertowel. Continue frying steak in a single layer until all is cooked.
4. Pour hot oil out of pan and return to heat. Add desired vegetables and sautee until tender. (At this point your soy sauce mixture should have thickened up a little bit as it cooled.) Remove from heat. Return steak to skillet and add sauce one spoonful at a time.

Serve over rice.