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.
- 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
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.