- Skill Level: Intermediate
- Servings : 2-3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
If you’re looking for a tasty way to change up your normal weeknight dinners, here’s a winner! I used this recipe for a party and it was a big hit! The original recipe on food.com said it was a copycat recipe of P.F. Chang’s mongolian beef.
- 4 tsp canola oil
- 1/2 tsp ginger, peeled and minced
- 1 clove garlic, peeled and minced
- 1/2 cup soy sauce
- 3/4 cup light brown sugar
- 1 cup vegetable oil
- 1 pound of flank or skirt steak
- 1/4 cup cornstarch
- 8 scallions, white portion sliced into diagonals
- toasted sesame seeds for garnish
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts). 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 that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
Adapted from "P.F. Chang's Mongolian Beef" from Food.com