PF Chang's Mongolian Beef......with sides

I have only eaten one appetizer at PF Changs, but I hope to go back for more food soon! I found this recipe on their website and it is so good! I served it up with some fried rice (with egg and veggies), but you could serve the meat with white rice, fried broccoli with sesame seeds, noodles, whatever! You will find most of these ingredients down your ethnic isle.

12 oz sliced Beef Tenderloin (I used Publix - meat for fajitas or stir-fry)

1 T Soy Bean Oil (I used regular veg oil b/c I could not find this one)

1/2 t Garlic

2 fl oz Soy Sauce

2 T Sugar

1 t Rice Wine

2 oz Green Onion sticks - 3" long, Green only (I used 1 bunch from Publix)

1/2 t Sesame Oil

Heat Soy Bean Oil in large skillet over med-high heat. Add beef and cook for about a minute on each side. Beef should be light brown around the edges and grey in the middle. (I don't think it has to be fully cooked, but make sure it's at least med-med well)

Add garlic, toss. Add Rice Wine, Soy Sauce, and Sugar. Mix well, bring to a boil. Cook and reduce the sauce around the beef until all the sauce has caramelized onto the beef. It helps if you mix every now and then to keep the sauce coated on the beef. Your pan should be "dry" - no flowing sauce.

Add the green onion. Toss about 3 times to mix then remove from heat. Add Sesame Oil and toss to coat. Serve.

** Caramelizing your meat is the secret!!!