Mongolian Beef, a P.F. Chang's copycat, is made with flank steak simmered in a sweet and garlicky soy sauce mixture and served over rice.
Servings : 4
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
1poundflank steak,thinly sliced across the grain on a diagonal
¼cupcornstarch
2teaspoonsvegetable oil
1teaspoonminced fresh ginger
1tablespoonminced garlic
½cupsoy sauce
½cupwater
½cupdark brown sugar
1cupvegetable oil,for frying
2green onions,green parts only, sliced on the diagonal into 2 inches
4cupscooked white rice
Instructions
Place cornstarch on a shallow plate. Dip steak slices into the cornstarch, applying it on both sides of each slice of beef. Put the steak pieces aside for 10 minutes while you work on the sauce.
In a saucepan, heat 2 teaspoons of vegetable oil over medium-low heat. Add ginger and garlic to the pan; cook for 10 seconds or until fragrant.
Stir in the soy sauce and water. Whisk in brown sugar and cook while stirring until the sugar dissolves. Set to medium heat and cook the sauce until it thickens, about 10 minutes. Remove from heat and set aside.
Place vegetable oil in a separate large skillet and heat over medium heat until hot. Add the steak slices to the oil and cook for 2 to 3 minutes or until cooked through, flipping the pieces over to cook on the opposite side.
Using a pair of tongs, remove the steak pieces from the oil and let them drain on paper towels.
Discard the oil. Return the saucepan to the 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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.