P.F. Chang's Mongolian Beef

Mongolian Beef for 2

12 oz beef tenderloin
1 TB oil
3 cloves garlic, minced
2 oz [1/4 cup] soy sauce
2 TB sugar
1 tsp rice wine
2 green onions, green part only
1/2 tsp sesame oil

Recipe courtesy of P.F. Chang's China Bistro's Website [**I did a little adjusting because the amounts of a couple of ingredients - namely Garlic, is definitely different that they claim on their site**

1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked. 
-Beef should be lightly browned around the edges and gray throughout the rest of the surface.
2. Add your garlic and toss.
3. Add the rice wine, soy sauce and sugar. Bring to a boil.
4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. 
-The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
5. Add the green onion sticks and toss to incorporate into the beef. 
A few tosses are all that are needed; do not wilt the green onion sticks!
6. Finish with sesame oil. 
7. Place on a plate and enjoy!

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