Mongolian Beef, a P.F. Chang’s copycat, made with flank steak that is simmered in a sweet soy sauce mixture and served atop a bed of rice.
Hi Friends! *waving* Happy Happy Sunday!!
1. Kim Kardashian is on the cover of Vogue. What the what?! So much for the sophisticated, most exclusive fashion mag of the world, right? I’m not alone in this thought, am I?!
2. If Kim can do that, then I’m applying for the position of President. OF the U.S.A. I don’t care if I wasn’t born here. I mean, obviously, rules were meant to be broken.
3. I have nothing against Kim the K. Sometimes, I even click over to E! and watch her show. She’s a businesswoman and I get it. But, Vogue? THAT, I don’t get.
4. Where’s the plane?!
5. I know, I know. Stick to Food.
Before we venture any further, I should tell you that I am really getting into these restaurant “copycat” recipes. Maybe I should just apply for their executive chef position. Not!
Truth of the matter is, and contrary to what these copycats may imply, I actually don’t like going out to eat. I really don’t. I can count on both hands exactly how many times I go out to eat in one year. For reals. I really don’t care for restaurant food. That is the only reason why when I do go out, I savor and study every bite – I’ve written down notes, too – so that I can come home and recreate it.
Other times, I go to Mr. Google and modify the trillion recipes that come up for every and any copycat recipe. Including this one.
Seriously though, chinese food is awesome! And you know this because I’ve told you about my obsession with my man, P.F. Chang.
This recipe is the closest thing to P.F. Chang’s very popular Mongolian Beef. What’s more attractive about this recipe is that there are no fancy ingredients here. I won’t make you go out and pick up a bottle of rice wine or soy bean oil. We’re gonna do this the easy way, ’cause, let’s be real, that’s the only way I know how.
I want you to get in on this recipe right.now. You only need like thirty-ish minutes to make it. Git’er done!
- 1-pound flank steak, thinly sliced across the grain on a diagonal
- ¼ cup cornstarch
- 2 teaspoons vegetable oil
- ½ teaspoon fresh ginger, minced
- 1 tablespoon garlic, minced
- ½ cup soy sauce
- ½ cup water
- ½ cup dark brown sugar
- 1 cup vegetable oil, for frying
- 2 green onions, green parts only, sliced on the diagonal into 2 inches
- 4 cups cooked white rice
- Place cornstarch on a shallow plate.
- Dip steak slices into the cornstarch, applying it on both sides of each slice of beef.
- Let stand for 10 minutes.
- In the meantime, prepare the sauce.
- In a saucepan, heat 2 teaspoons vegetable oil over medium-low heat.
- Add ginger and garlic to the pan.
- Stir in soy sauce and water.
- Add brown sugar; cook while stirring until sugar dissolves.
- Set to medium heat and cook the sauce until it thickens; about 3 minutes.
- Remove from heat and set aside.
- Place vegetable oil in a separate saucepan and heat over medium heat until hot.
- Add previously prepared steak slices to the oil and cook for 2 minutes, or until cooked through.
- Remove meat from oil and drain on paper towels.
- Discard oil.
- Return saucepan to stove and heat over medium heat.
- Add steak slices and cook for 1 minute.
- Gently stir in previously prepared sauce; continue to cook and stir for a minute.
- Stir in green onions and cook for 1 to 2 minutes, or until heated through.
- Remove from heat.
- Serve immediately over white rice.