P. F. Chang's Mongolian Beef

Heat in a medium saucepan over med/low heat.
2 tsp of vegetable oil
Add quickly before garlic scorches:
½ t. minced ginger
1 T. chopped garlic
Dissolve into the sauce raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens and remove from heat:
¾ C. dark brown sugar
Slice against the grain into 1/4" thick bite-size slices:
1 lb. flank steak
Dip the steak pieces into:
¼ C. cornstarch
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat in a wok over medium heat until it's nice and hot, but not smoking:
1 C. oil
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then:
Add and cook for one more minute:
2 large sliced green onions.
Remove the beef and onions with tongs or a slotted spoon to a serving plate.