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Mongolian beef

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Nb persons: 2
Preparation time:
Total time:

      BEEF, FLANK - Mongolian Beef
For 2 servings P. F. Chang's Mongolian Beef "This copycat recipe is as good as the original!" Ingredients
    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
      vegetable oil, for frying ( about 1 cup)
    1 lb  flank steaks
    1/4 cup  cornstarch
    2 large  green onions, sliced on the diagonal into one-inch lengths

~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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