Friday, December 27, 2013

Better Than P.F. Chang's Mongolian Beef

The much loved dish from P.F. Chang's just got even better because now you can make it at home any time you want! With this easy copycat recipe for Better Than P.F. Chang's Mongolian Beef, you can recreate the flavors of that delicious Asian dish in your own kitchen. Just a few simple ingredients go into this Mongolian beef recipe, proving that you don't need a ton of fancy flavors to make an incredible Chinese meal. If you've never tried making Chinese food at home, now's the time to start because this dish is too good to pass up!

Sliced flank steak and green onions with a sweet and savory glaze served over rice with steamed broccoli. A copycat recipe for the much loved P.F. Chang's Mongolian Beef.




 
Ingredients
1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying 
2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions
  1. Slice the flank steak against the grain into 1/4" thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.
  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.
  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer - the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.
  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak - it should sizzle and start cooking immediately.
  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.
  6. Let oil cool down - then drain off.
  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 - 3 minutes, stirring to coat the meat all over with the sauce.
  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

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