P. F. Chang's Mongolian Beef
From
twill10
10 years ago
How to make it
- Directions
- 1.Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
- 2.Don't get the oil too hot.
- 3.Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- 4.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.
- 5.Remove it from the heat.
- 6.Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
- 7.Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
- 8.Let the beef sit for about 10 minutes so that the cornstarch sticks.
- 9.As 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).
- Directions
- 10.Heat the oil over medium heat until it's nice and hot, but not smoking.
- 11.Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
- 12.You don't need a thorough cooking here since the beef is going to go back on the heat later.
- 13.Stir the meat around a little so that it cooks evenly.
- 14.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.
- 15.Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- 16.Add the sauce, cook for one minute while stirring, then add all the green onions.
- 17.Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- 18.Leave the excess sauce behind in the pan.
- Nutrition Facts
- Serving Size: 1 (490 g)
- Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 847.3
- Calories from Fat 211
- 24%
- Amount Per Serving
- % Daily Value
- Total Fat 23.4g
- 36%
- Saturated Fat 8.4g
- 42%
- Cholesterol 154.2mg
- 51%
- Sugars 81.9 g
- Sodium 4175.5mg
- 173%
- Total Carbohydrate 103.0g
- 34%
- Dietary Fiber 1.5g
- 6%
- Sugars 81.9 g
- 327%
- Protein 56.6g
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