Tuesday, September 25, 2007

Mongolian Beef (PF Changs)

This recipe is my most cooked meal. It is one of our favorite dishes at PF Changs, and I jumped at the chance to try a knock off. It is pretty darn good! So, we'll take it! Give it a try, and tell me what you think!

1 Flank Steak (cut cross wise into thin strips)
Corn Starch
1/2 Cup Soy Sauce
1/2 Cup Water
1/2 Cup Brown Sugar (dark, but I use regular)
1 Tbs. minced garlic
1/2 tsp. minced ginger
2 large green onions
Frozen Peas

Cut meat into thin strips, and coat both sides with corn starch. Set aside, and let meat soak in corn starch. Let meat rest while you make the sauce.

Make sauce by putting a small amount of oil in a sauce pan. Add garlic and ginger and saute for 10 seconds. Do not scorch garlic. Add water, soy sauce and brown sugar, and dissolve. Cook on medium heat until sauce thickens. (Don't worry, adding it to the meat will thicken it even more)
Remove from heat, and set aside.

Heat dutch oven or wok with hot oil, use as much or as little as you like. Make sure oil is hot, but not smoking. Working in batches, brown meat on both sides. It doesn't need to be cooked through. Remove from heat, and place on paper towel to drain oil. Add meat back to pan, and add sauce. Add green onions. Cook on medium heat until meat is cooked through. I add frozen peas at the end to add a veggie.

Serve over steamed rice.

No comments:


Related Posts with Thumbnails