PF Chang's Mongolian Beef Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 t vegetable oil
½ t ginger, minced
1 T garlic, chopped
½ c soy sauce
½ c water
¾ cup dark brown sugar
1 c vegetable oil
1 lb flank steaks
¼ c cornstarch
2 large green onions
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Directions: |
Directions:Make the sauce by heating 2 t vegetable oil in a medium saucepan over medium heat. Add ginger and garlic to the pan and quickly add soy sauce and water before the garlic scorches. Dissolve the brown sugar into the sauce, then raise the heat and boil the sauce for 2-3 minutes or until the sauce thickens. Remove from heat.
Slice the flank steak against the grain into ¼" thick bite-sized slices. 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 the cornstarch sticks.
As the beef sits, heat up 1 c oil in a large skillet or wok. Cook the beef in the oil until browned. Drain on paper towels.
I usually put the beef and sauce into the crock pot at this point and cook on low for about 4 hours. You can also put both in a skillet or sauce pan and cook on the stovetop.
Add green onions when you are ready to serve.
Great with fried rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
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