Monday, November 1, 2010

Mongolian Beef

This is just about like P.F. Chang's Mongolian Beef! Sarah, Andy and I love to eat there and this is Andy's favorite dish! I re-vamped this recipe a bit from the first time I posted it. I added some red chili pepper flakes and a little cornstarch to the sauce. Yummo!!

Mongolian Beef

1 cup vegetable oil
2 pounds flank steak (or I used petite sirloin)
1/4 to 1/2 cup cornstarch
4 large green onion tops, chopped in about 1 inch pieces (save the white parts for another dish)

1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
1/2 teaspoon minced ginger (or 1/4 to 1/2 teaspoon powdered ginger)

1 Tablespoon chopped garlic
1/2 teaspoon red chili pepper flakes (or more if you like more spice)
2 teaspoons cornstarch
Hot cooked Brown or white rice (I like jasmine rice)
Slice the steak crosswise against the grain into 1/4 inch thick strips. (If you tilt the blade of your knife a little you can get a little wider but still thin slice.)
Lay strips of steak out on cookie sheet and lightly dust with cornstarch (I put cornstarch in a small sieve and sprinkle over the steak) turn over slices and lightly dust this side as well (here's a trick, lay another cookie sheet over the top and flip over, then dust the other side, takes less time!). Let sit for about 10 minutes to let the cornstarch stick to the beef.
While steak is resting, make the sauce by combining the soy sauce, water, brown sugar, garlic, ginger, pepper flakes , and cornstarch in a medium saucepan with a whisk. Then cook over medium/low heat by bringing to a boil, let cook for 2 to 3 minutes until the sauce thickens just a bit. Remove from heat.
While the beef is resting and the sauce is cooking heat the 1 cup vegetable oil in a wok or deep skillet over medium heat.(may have to use more oil if using a skillet, you want your beef to be mostly covered with oil). When the oil is hot, add the beef and saute for 2 minutes, or until the beef just begins to darken on the edges. Stir it around so it cooks evenly. Use a slotted spoon and remove the beef from the oil and drain on a plate covered with a couple of paper towels. May have to cook beef in a couple of batches. Drain the oil from the wok or skillet. Put the pan back on the heat and add the beef back into the pan, simmer for 1 minute. Add the sauce, cook for 1 more minute while stirring. Next add all of the green onions, and cook for another minute.
Serve over hot rice!
Serves 4

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