One of our favorite things to order at P.F. Chang's is the Mongolian Beef. I found this copycat recipe and it is very close to the real thing! The recipe called for flank steak, but it was only sold in giant sized packages, way too much for the two of us, so I bought Petite Sirloin Steaks instead, and I think they worked great. This had really good flavor - we will definitely be having this again soon!
This looks like a recipe that takes a LONG time by the looks of the directions, but it took less than 30 minutes total.
Mongolian Beef
2 tsp vegetable oil
1/2 tsp ginger, minced
1 TBSP garlic, chopped
1/2 c soy sauce
1/2 c water
3/4 c dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 c cornstarch
2 large green onions (I would add more next time)
1. Make the sauce by heating 2 tsp veg oil in a medium saucepan over med/low heat (don't get the oil too hot)
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic burns
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for about 2-3 minutes. Remove from heat
4. Slice the flank steak against the grain into 1/4" thick bite-size slices. (Tilt the blade of your knife at about a 45 degree angle to the top of the steak so that you get wider cuts)
5. 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 is sticks.
6. As the beef sits, heat up one cup of oil in a wok (you may also use a large skillet 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.
7. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir so that it cooks evenly. (I did mine in two batches) Remove the meat with a slotted spoon and pour the oil out of the wok or skillet.
8. Put the pan back over the heat and dump the meat back into it and simmer for one minute.
9. Add the sauce, cook for one minute while stirring, then add all the green onions and cook for one more minute. Remove the beef and onions with tongs onto a serving plate.
This looks like a recipe that takes a LONG time by the looks of the directions, but it took less than 30 minutes total.Mongolian Beef
2 tsp vegetable oil
1/2 tsp ginger, minced
1 TBSP garlic, chopped
1/2 c soy sauce
1/2 c water
3/4 c dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 c cornstarch
2 large green onions (I would add more next time)
1. Make the sauce by heating 2 tsp veg oil in a medium saucepan over med/low heat (don't get the oil too hot)
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic burns
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for about 2-3 minutes. Remove from heat
4. Slice the flank steak against the grain into 1/4" thick bite-size slices. (Tilt the blade of your knife at about a 45 degree angle to the top of the steak so that you get wider cuts)
5. 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 is sticks.
6. As the beef sits, heat up one cup of oil in a wok (you may also use a large skillet 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.
7. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir so that it cooks evenly. (I did mine in two batches) Remove the meat with a slotted spoon and pour the oil out of the wok or skillet.
8. Put the pan back over the heat and dump the meat back into it and simmer for one minute.
9. Add the sauce, cook for one minute while stirring, then add all the green onions and cook for one more minute. Remove the beef and onions with tongs onto a serving plate.
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