Post by Kathy on Aug 28, 2016 17:00:57 GMT
Mongolian Beef
We love eating at P.F. Changs! I've made their Chicken Lettuce Wraps with great success and now their Mongolian Beef! Not many ingredients in the Mongolian Beef but it's very tasty! Mongolian cooking is generally very simple and does not use many spices, flavorings or sauces! That's what this recipe is all about, not many spices or ingredients!
The hardest part to this recipe and it wasn't hard, just tedious, was cooking the beef in batches so every piece got the attention it deserved! A little crusty (not crispy) on the outside and tender on the inside! The corn starch made the perfect crusty edges on the beef and the sauce stuck to the beef like glue!
Soy Sauce and brown sugar are a match made in heaven! The combination was fantastic on the beef! I think P.F. Changs was a tad sweeter but that's easily fixed by adding more brown sugar next time and there will be a next time for sure!
I wanted mine served over crunchy rice sticks that they serve with different things at P.F. Changs and hubby wanted his served over white rice! Both ways are delicious!
I hunted for the perfect Mongolian Beef recipe and came up with different ways on different searches and used a little of this and a little of that! Perfect!
2 pounds flank steak, thawed
corn starch for dusting beef
1 cup peanut oil or vegetable oil
2 teaspoons olive oil
1 Tablespoon minced garlic
½ teaspoon minced ginger
¾ cup soy sauce
¾ cup water
1¼ cup brown sugar
1 bunch green onions, sliced into 1 inch tube shapes
Slice steak against the grain. Whichever way the lines on the meat are running, you cut the opposite direction of the lines. Slice very thin.
Use enough corn starch and lightly coat beef. Let sit 15 minutes or longer so meat absorbs corn starch.
In a large skillet heat peanut oil until hot. In batches, brown meat and get it somewhat crusty on the outside, about 2 minutes per side. You don't want to crowd the skillet. Remove to a paper towel lined plate. Wipe out skillet.
In the same skillet that has been wiped out, add olive oil and heat. Add garlic and ginger and saute` 2 minutes. Add soy sauce, water and brown sugar. Bring to a boil and boil uncovered 15 minutes or until it thickens somewhat, stirring occasionally. Turn heat down and simmer 5 minutes.
Add meat back into skillet with sauce and mix well. Add green onions. Simmer everything together 2 minutes or so.
Serve on top of cooked, crunchy rice sticks or cooked white rice.
