P.F. Chang's Mongolia Beef Copycat Recipe

Ingredients:

1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying
2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

Slice the flank steak against the grain into 1/4" thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer - the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak - it should sizzle and start cooking immediately.

Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

Let oil cool down - then drain off.
Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 - 3 minutes, stirring to coat the meat all over with the sauce.

Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

Philly Cheesesteak Pizza

Ingredients:

• 8 ounces flank steak, halved lengthwise
• 1 teaspoon black pepper, divided
• Cooking spray
• 12 ounces refrigerated fresh pizza dough
• 1 tablespoon cornmeal
• 2 teaspoons olive oil
• 1 1/3 cups vertically sliced onion
• 1 green bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 5 garlic cloves, thinly sliced
• 1 1/2 teaspoons lower-sodium soy sauce
• 1/2 cup 1% low-fat milk
• 1 tablespoon all-purpose flour
• 2 ounces reduced-fat extra-sharp cheddar cheese, shredded (1/2 cup)
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper

Directions:

1. 1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep stone or baking sheet in oven).
2. 2. Heat a large cast-iron skillet over medium-high heat. Sprinkle steak with 1/2 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across the grain into very thin slices.
3. 3. While steak cooks, place dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle on a floured surface; pierce liberally with a fork. Carefully remove pizza stone from oven, and sprinkle with cornmeal. Arrange dough on pizza stone. Bake at 500° for 10 minutes or until browned and crisp.
4. 4. While crust bakes, return skillet to medium-high heat. Add oil; swirl to coat. Add onion and bell peppers; sauté 3 minutes. Add garlic; sauté 2 minutes. Add steak; sauté 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper and soy sauce. Arrange steak mixture over crust.
5. 5. Combine milk and flour in a 4-cup glass measuring cup; stir with a whisk until smooth. Microwave at HIGH 2 minutes or until thickened, stirring every 30 seconds. Stir in cheese and remaining ingredients. Drizzle cheese mixture over pizza. Cut into 8 wedges.