PF Chang's Mongolian Beef

You’ll Need:

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 c.)
1 lb. flank steak
1/4 c. cornstarch
2 large green onions, chopped

How To:

Heat 2 teaspoons vegetable oil in a medium saucepan over medium-low heat. Add ginger and garlic, then soy sauce and water. Dissolve the brown sugar in the sauce, then increase heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. remove from heat.

Slice the steak against the grain into 1/4” thick bite-size slices. Dip the steak into the cornstarch to apply a thin dusting – let sit for about 10 minutes so cornstarch sticks.

While the beef is sitting, heat one cup oil in wok over medium heat until it’s nice and hot, but not
smoking. Add the beef to the oil and saute until brown. Stir the meat with a slotted spoon and allow to drip on a paper towel. Dab excess oil with additional paper towel and add to medium saucepan with the sauce in it. Put sauce and meat together back on the heat, add green onions, and simmer until warm.

Serve over rice.

Makes: 4 servings
Prep Time: 30 minutes
Chill Time: n/a
Cook Time: 45 minutes
Calories: 572

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