PF Chang's Mongolian Beef - Knock Off

I don't know about you but my family loves some Asian cooking. Vietnamese, Chinese, Filipino it's all delicious! Unfortunately for my family I don't have too many recipes I'm good at. Fortunately for them Mongolian Beef is one I make very well if I do say so myself. This recipe is so yummy! Moderately easy to make. If you can fry meat then you can make this Mongolian Beef.

**TIPS
**You want to go ahead and prep your green onions first even though they aren't needed until the very end. That way you aren't chopping veggies on a bloody board after prepping your beef.

**The sauce prep takes about 5 minutes. The beef prep and cooking is not difficult at all but is definitely time consuming. This is made with flank steak. Flank steak needs to be cut AGAINST the grain or else it is very chewy. It is often very fatty so trim those up but don't worry about removing all the fat it cooks off and contributes to the flavor and tenderness of the meat.  

**When coating your beef in cornstarch use only your non dominant hand. You want to keep your dominant hand clean to handle your utensils to turn the beef in the skillet.

This recipe serves about 6 and takes about an hour to an hour and a half to prep and cook.

Ingredients

FOR THE Sauce:

• 1 Tbsp Vegetable or Olive Oil
• 1 tsp minced ginger or 1/4 tsp ground ginger 
• 3 Tbsp minced garlic
• 1'cup packed brown sugar
• 1 cup soy sauce
• 1/2 cup water 
• 
  

FOR THE Beef:

• 2 lbs flank steak, thinly sliced
• 2/3 cup of cornstarch 
• 3 green onions, sliced
• 2-8 Tbsp of Vegetable or Olive Oil, divided
• 4 cups White Rice
• 
  

 

Utensils you need:

• Cutting Board
• Cutting Knife
• Medium Sauce Pot or Saute Pan
• Large Skillet or Wok
• Large Bowl for Cornstarch 
• Small Container for Green Onions 
• Measuring Spoons and Cup 
• Stirring Spoon
• Fork

Directions 

FOR THE SaucE:

• 
  
  1. Prep green onions and set aside.                     
  2. Prep your flank steak and set aside. **Remember to slice against the grain as shown** 
  3. Cook your white rice according to the package directions. Leave covered and set aside while you finish the beef. 
  4. Heat oil in sauce pan or skillet over medium-low heat (4). 
  5. Add ginger and garlic to oil and stir for about a minute. 
  6. Add brown sugar, soy sauce, and water stirring well
  7. Turn heat up to high, bringing the sauce to a boil 
  8. Let the sauce boil for about 5 minutes, stirring frequently
  9. Remove from heat and set aside

  FOR THE Beef:

  • 1. Heat oil in large skillet or wok on medium-high (6/7) heat 
    2. Pour your cornstarch in large bowl       
    3. Toss steak strip in cornstarch and coat well
    4. Shake off excess cornstarch and put steak strips in heated oil. Be sure not to over crowd. This will be done in several batches.                 
    5. Cook the steak strips for about 2-3 minutes each, turning with a fork to cook on both sides.  The steak does not need to be cooked through because it will cook more in the sauce. However it does need to be not bleeding anymore. 
    6. This is on a higher heat so as soon as the outside is browned and feels a little crunchy, remove from the oil with your fork and put straight into sauce that is sitting aside. 
    7. Once all the steak strips are cooked and now sitting in the sauce, put the sauce over medium heat until it starts to boil. Keep stirring and remove from heat. The sauce will continue to reduce and thicken.
    8. Serve over white rice and garnish with green onions 
    9. Enjoy!!
    •