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BEEF - FLANK - Mongolian Beef
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PF CHANGS RECIPES: COPYCAT MONGOLIAN BEEF It's yummy.com INGREDIENTS | |
1.5 Tablespoons | organic sesame oil |
1 pound | beef flank or top sirloin steak, (sometimes called stir fry beef) |
2 Tablespoons | cornstarch |
For the Sauce | |
1.5 teaspoons | freshly grated ginger |
2 Tablespoons | minced garlic |
8 ounces | low sodium soy sauce |
8 ounces | water |
1 cup | lightly packed brown sugar |
3 Tablespoons | cold water mixed with 1.5 Tablespoons corn starch |
For Serving | |
2 | scallions,, (green tops only), thinly sliced |
White or black sesame seeds,, (optional) | |
2 cups | cooked white rice |
INSTRUCTIONS
Cut flank steak across the grain into thin, bite sized strips
Place meat and cornstarch into a gallon sized plastic bag. Seal well and shake to coat the meat.
Add all sauce ingredients to a medium saucepan. Stir to combine and place over medium heat. Cook until sauce is thickened, about 4-5 minutes.
Place oil into a wok, stir fry pan, or saute pan. Place over medium high heat. When oil starts to shimmer, add beef. Cook, stirring often, until meat is cooked to your liking (about 3-4 minutes for rare, 4-5 minutes for medium, and 6-7 minutes for well done)
After meat is cooked, add about half of the sauce and stir to coat.
Top with sliced scallions and sesame seeds, if desired. Serve over cooked rice.
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