PF Chang’s Mongolian Beef

2014-01-29
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This recipe is as good as it gets! The flavor is so similar to the original recipe from PF Chang’s. Try it for yourself at home, my family loved it.

You’ll Need:

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, sliced on the diagonal into one-inch lengths

Preparations

1) Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. watch oil temp.
2) Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3) Dissolve the brown sugar in sauce, raise the heat to medium and boil the sauce for 2-3 minutes until the sauce thickens.
4) Remove it from the heat.
5) 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).
6) Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
7) Let the beef sit for about 10 minutes so that the cornstarch sticks.
8) As the beef sits, heat up one cup of oil in a wok
9) Heat the oil over medium heat until it’s nice and hot, but not smoking.
10) Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
11) 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.
12) Put the pan back over the heat, dump the meat back into it and simmer for one minute.
13) Add the sauce, cook for one minute while stirring, then add all the green onions.
14) Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Enjoy..!

mongbeef

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