Friday, September 10, 2010

Mongolian Beef

The first time I had Mongolian Beef at P.F. Chang's I thought my life had changed.  It was sooo good!  Here is a recipe I've found that claims to be the recipe Mr. Chang uses.  It is pretty good!  We always add sautéed mushrooms when we make it, because when they are delish!  Also, the first time I made it, I decided to skip the "10 mins of cornstarch part" because I thought it sounded like a hassle.  The meal turned out ok, but I definitely recommend following the instructions exactly.  Enjoy!


  • 2 teaspoons oil
  • 1/2 teaspoon minced ginger
  • 1 tablespoon chopped garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1 cup oil
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions

1.  Slice the flank steak against the grain into 1/2 inch thick bite-size slices.  (Make sure its against the grain, or the meat will turn out very tough).  Dip the steak pieces into the cornstarch to apply a very think dusting to both sides of each piece of beef.  Let the beef sit for about 10 mins so that the cornstarch sticks..

2.  Make the sauce by heating the 2 teaspoons of oil in a medium sauce pan over medium/low heat. Don't get the oil too hot or its trouble.  Add ginger and garlic to the pan.  Stir it just a bit, and then add the soy sauce and water before the garlic scorches.  Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 mins or until the sauce thickens.  Remove from the heat.

3.  As the beef sits, heat up the cup of oil over medium heat in a wok (I use my skillet pan for this).  Heat the oil over medium heat until its nice and hot, but not smoking.

Add the beef to the oil and saute for just two mins, or until the beef just begins to darken on the edges.  You don't need a thorough cooking here since the beef is going to go back on the heat later.  Stir the meat around a little so that it cooks evenly.  After the two mins are up, use a large slotted spoon to take the meed out and onto paper towels.  Then discard the oil from the wok.  Put the pan back ove the heat, dump the meat back into it and simmer for one minute.  Add the sauce, cook for one minute while stirring..  Then add the green onions.  Cook for one more minute.  Serve over rice.

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