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!