Copy Cat recipe for PF chang's Mongolian Beef

So if you are dying for a new recipe to try, here is a good one. The ingredients are not too fancy and the taste is phenominal. If you like chinese food you will love this one. My Hubby found and has cooked this recipe probably three times now. I think he was ready for something new, and you won't see me complaining about somebody else cooking dinner. So he found this recipe on www.recipeczar.com which also has a recipe for avacado eggrolls from the cheesecake factory(that is the only thing I go to the cheesecake factory for). I was a little less excited for the eggrolls after I saw the fat grams and nutritional information. Anyway here is the recipe for the mongolian Beef. You are crazy if you don't at least try it.

Ingredients
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oilvegetable oil-->vegetable oil-->, for frying (about 1 cup)
1 lb flank steakflank steak-->flank steaks-->
1/4 cup cornstarch
2 large green onion
Directions
1Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2Don't get the oil too hot.
3Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5Remove it from the heat.
6Slice the flank steak against the grain into 1/4" thick bite-size slices.
7Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9Let the beef sit for about 10 minutes so that the cornstarch sticks.
10As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11Heat the oil over medium heat until it's nice and hot, but not smoking.
12Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13You don't need a thorough cooking here since the beef is going to go back on the heat later.
14Stir the meat around a little so that it cooks evenly.
15After 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.
16Put the pan back over the heat, dump the meat back into it and simmer for one minute.
17Add the sauce, cook for one minute while stirring, then add all the green onions.
18Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19Leave the excess sauce behind in the pan.