Chinese Mongolian Beef (P.F. Chang’s Mongolian Beef)
Another Asian inspired wonder, this recipe balances sweet and savory into the most delicious dish. It is certainly a crowd pleaser and is easy to make in large quantities for when you are entertaining. Mongolian beef is not actually Mongolian, but rather a Chinese-American dish.
Serve over rice or noodles, and pair with a healthy side of delicious sautéed vegetables.
Yield: 4 servings
Ingredients:
- 1 pound flank steak, cut in long strips
- 1/4 cup cornstarch
- 2 green onions, sliced
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1/2 teaspoon ginger, minced
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- Vegetable oil
Instructions:
Coat beef strips in cornstarch and place on a plate. Let stand for about 5-10 minutes.
Slice the green onions and set aside.
Heat the sesame oil in a wok or frying pan, over medium heat, being careful not to let it get too hot. Add the garlic and ginger and saute for about 1 minute, being careful not to let it burn. Then add the soy sauce, water and brown sugar, stirring until sugar is dissolved. Remove from heat and set aside.
Heat about 2 inches of oil in a wide pot over medium heat. Add the beef in one layer and fry until browned, about 2-3 minutes. Carefully remove the beef slices with a slotted spoon and let them drain on a paper towel.
Put the wok or pan with the sauce back over medium heat and add the beef strips and bring to a simmer. Add the green onions, simmer for another minute or so. Serve over rice.