Mongolian Beef
www.favfamilyrecipes.com/mongolian-beef.html
A recipe developed from P.F. Changs
Mongolian Beef
www.favfamilyrecipes.com/mongolian-beef.html
A recipe developed from P.F. Changs
Cooking Instructions
- 1
Make the sauce.
- 2
Heat 4 tsp vegetable oil in a medium saucepan over medium-low heat. Dont get the oil too hot.
- 3
Add ginger and garlic to the pan.
- 4
Quickly addthe soy sauce and water before the garlic scorches.
- 5
Dissolve the brown sugar in the sauce. Raise the heat to medium and boil the sauce 2-3 minutes or until the sauce thickens a bit. Remove the sauce from the heat after thickening.
- 6
Slice the flank steak against the grain into slices of your desired size. Tilt the blade of your knife to about 45° as you slice to get woder cuts.
- 7
Dip the steak slices in the cornstarch to apply a dusting to both sides. Let the beef sit about 10 minutes so the cornstarch sticks.
- 8
Heat 1 cup of vegetable oil in a wok over medium heat until it is hot, but now smoking.
- 9
Add the beef to the oil and sautee for 2 minutes, or just before the beef darkens on the edges. Stir the meat around to ensure even cooking.
- 10
Use a slotted spoon to remove the beef from the oil and place on paper towels to drain.
- 11
Pour most the oil out of the wok and discard. Place the wok back on a burner over medium heat.
- 12
Add meat back to the wok and stir fry for 1 minute.
- 13
Add the sauce and the green onions and cook for on last minute, while stirring.
- 14
Serve the beef over rice, after removing from the wok with tongs.
- 15
OPTIONAL: thicken the sauce with a cornstarch/water mix and serve with the meal.
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