Recipe

Pf Changs Mongolian Beef Recipe

Add Step-by-Step Photos	Despinap / All my dishes 8 months, 1 week ago This came from a copycat site somewhere and oh boy is it ever good. Truly restaurant quality. I never post a recipe that we haven't tried and approved. Prep:20m Cook:20m Servings:2	Despinap
	chinese beef stirfry

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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 oil, for frying; (about 1 cup)

1 lb flank steak

1/4 cup cornstarch

2 large green onions

Directions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

Don't get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

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.

Remove it from the heat.

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.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

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).

Heat the oil over medium heat until it's nice and hot, but not smoking.

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 all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Leave the excess sauce behind in the pan.

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Comments

wynnebaer 8 months, 1 week ago said:
Sounds great...:)

dollhead 8 months, 1 week ago said:
MMMMMMMMMMMMM!!

momo_55grandma 8 months, 1 week ago said:
I love this beef and truly is a fine tasty recipe thanks high5

seagrass 3 months ago said:
The sauce for this is from another recipe at blogcheft.net If you go there print the mongolian beef its awsome! The sauce is soooo tasty you want to keep tasting it and can use in other asian dishes. I like it with Chicken. Just try the whole recipe its alot easyer.

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