PF Changs Mongolian Beef
Ingredients
2 tsp vegetable oil
1 c vegetable oil (for frying)
1/2 tsp ginger, minced
1 tbs garlic, chopped
1/2 c soy sauce
1/2 c water
3/4 c dark brown sugar
1 lb flank steak
1/4 c cornstarch
2 large green onions
Preparation
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1. Heat the 2 tsp of vegetable oil in a medium saucepan over med/low heat.
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2. Add ginger and garlic to the pan, then quickly add the soy sauce and water before the garlic scorches.
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3. Next dissolve 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.
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4. Remove it from the heat.
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Cooking the Beef
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1. Slice the flank steak against the grain into 1/4″ thick bite-size slices.
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2. Lightly coat the steak in the cornstarch, and let the beef sit for 5-10 minutes so the cornstarch sticks.
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3. While the steak sits, heat up one cup of oil in a wok/skillet over medium heat.
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4. Add the beef to the oil and evenly saute for just two minutes, or until the beef just begins to darken on the edges (don’t fully cook at this point).
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5. Use a large slotted spoon to remove the meat and place onto paper towels, then dispose of the oil.
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6. Put the pan back over the heat, add the water, dump the meat back into it and simmer for one minute.
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7. Add the sauce, cook for one minute while stirring, then add all the green onions.
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8. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
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9. Leave the excess sauce behind in the pan.
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About
A delicious copycat recipe for the famous PF Changs Mongolian Beef
Yield:
2 Servings
Added:
Wednesday, November 12, 2014 - 10:45am
