P. F. Chang's Mongolian Beef

P. F. Chang's Mongolian Beef

30 min 10 min prep
2 servings



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

Make the sauce by heating
2 tsp of vegetable oil in
a medium saucepan over
med/low heat.

Don't get the oil too hot.

Add ginger and garlic to the
pan and quickly 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 2-3 minutes or until the
sauce thickens.

Remove it from the heat.

Slice the flank steak
against the grain into
1/4" thick bite-size slices.

Tilt the blade of your
knife at about a forty five
degree angle to the top
of the steak so that you
get wider cuts.

Dip the steak pieces into
the cornstarch to apply
a very thin dusting to
both sides of each piece
of beef.

Let the beef sit for about
10 minutes so that the
cornstarch sticks.

As the beef sits, heat up one
cup of oil in a wok (you may
also use a skillet for this
step as long as the beef will
be mostly covered with oil).

Heat the oil over medium heat
until it's nice and hot, but
not smoking.

Add the beef to the oil and
sauté for just two minutes, 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 a couple minutes, use
a large slotted spoon to
take the meat out and
onto paper towels, then pour
the oil out of the wok or
skillet.

Put the pan back over the
heat, dump the meat back into
it and simmer for one minute.

Add the sauce, cook for one
minute while stirring, then
add all the green onions.

Cook for one more minute, then
remove the beef and onions with
tongs or a slotted spoon to
a serving plate.

Leave the excess sauce behind
in the pan..
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