Mongolian Beef
"from "Marcia's Kitchen" - http://web.mac.com/marciaskitchen/Site/Mongolian_Beef.html - "I found a clone recipe of P.F.Chang’s Mongolian Beef on the the web and tweaked it a bit and came up with this. I’m not usually a fan of sweet main dishes, but this is downright addictive. Most Mongolian beef recipes call for just beef and scallions- but i like to add some other veggies for taste and color.""
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb flank steak
- 1⁄2 cup reduced sodium soy sauce
- 1 teaspoon minced fresh ginger
- 1⁄2 cup water
- 1 tablespoon minced garlic
- 1⁄3 cup dark brown sugar
- 1 cup peanut oil
- 1⁄4 cup cornstarch
- 2 teaspoons peanut oil
- 3 scallions, trimmed, sliced length wise into 12 pieces
- vegetables, cut for stir fry pea pods peppers, carrots, etc
directions
- Make the sauce by heating the 2 t of oil in a saucepan over medium -lo heat. Add ginger and garlic and saute for a minute or two. Add the water and soy sauce and then dissolve the brown sugar in the sauce and raise the heat to medium and cook until it thickens- several minutes. Remove from heat.
- Slice the beef against the grain into very thin slices. I freeze the meat for about 45 minutes so i can slice as thin as possible. Toss the steak with the cornstarch to coat both sides slightly- they will separate. Let sit for a few minutes.
- Heat the peanut oil in a wok until it is hot, but not smoking. Working in batches, add the beef and cook for about 2 minutes, stirring around for even cooking, until it takes on a dark crispy look. Using a slotted spoon, transfer to a paper towel platter. Repeat.
- Pour the oil out of the wok and wipe clean. Add a little fresh peanut oil and stir fry the veggies in the order of what needs more cooking. Add the meat back into the wok, then the sauce and cook for a minute or so to combine the flavors. Add the scallions and cook for another minute.
- Remove to a serving platter and serve hot with rice.
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Reviews
-
This was SO FABULOUS! I made it with mushrooms and pea pods. I loved having the sauce (out of simple ingredients that I always have on hand!) ready and hot in a saucepan nearby. It made it all so easy and fast. I didn't have peanut oil but just used vegetable oil and I didn't used a full cup of oil for frying (maybe 1/4 to 1/3 cup total). Also, because the Mongolian Beef I've had in restaurants is usually a bit spicy, I added a teaspoon or so of jarred chili-garlic sauce for a bit of heat -- perfect. But it would be delicious without too I'm sure. Try it! I'm glad I did! Thanks.
