Subj : T.O.H. Copycat Top 10-08
To   : All
From : Dave Drum
Date : Fri Mar 07 2025 21:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: P.F. Chang's Mongolian Beef
Categories: Beef, Vegetables, Sauces
     Yield: 4 servings

 1 1/2 lb Flank (or skirt) steak);
          - thin sliced against the
          - grain in bite-sized pieces
     2 tb Brown sugar
     2 tb Soy sauce
     1 tb Rice vinegar
     1 tb Sesame oil
     1 tb Cornstarch
     1 ts Baking soda
     2 cl Garlic; minced
     8    Green onions; in 2" pieces
          Steamed white or brown rice;
          - for serving

MMMMM--------------------MONGOLIAN BEEF SAUCE-------------------------
     1 tb Sesame oil
   1/4 ts Ground ginger
     6 cl Garlic; minced
   1/2 c  Soy sauce
   1/2 c  Water
   1/2 c  Brown sugar
     2 ts Cornstarch
          +=+MXED WITH=+
     1 tb Water

 Using a sharp knife, thinly slice the flank steak and
 transfer it to a shallow dish. For the most tender bites
 of steak, we suggest cutting against the grain of the
 meat at a 45-degree angle.

 In a small bowl, whisk together the brown sugar, soy
 sauce, rice vinegar, sesame oil, garlic, cornstarch and
 baking soda. (Fun fact: baking soda is one of our
 favorite tricks for making tough cuts of beef tender).

 Pour the marinade over the slices of steak and toss to
 coat. Cover the dish and let the beef marinate for at
 least 20 to 30 minutes at room temperature.

 While the beef marinates, whisk together the sesame oil,
 ground ginger, minced garlic, soy sauce, water and brown
 sugar in a saucepan over medium-high heat until the
 brown sugar dissolves.

 Bring the sauce to a boil and then stir in the
 cornstarch-water mixture (this mixture is called a
 slurry—one of our favorite ways to thicken sauces).
 Reduce the heat to medium-low and keep cooking the sauce
 until it has reduced and thickened slightly. Remove from
 the heat and set aside.

 Warm a large skillet or wok (an essential Chinese
 cooking tool) over medium-high heat. Drain the beef from
 the marinade and then add it to the skillet. Leave it
 undisturbed for 1 to 2 minutes, allowing it to sear,
 then turn occasionally until the beef is brown on all
 sides.

 To finish, add the green onions and then pour in the
 sauce, 1/2 cup at a time, until the dish reaches your
 desired level of “sauciness.” Reduce the heat to medium,
 stir to coat, and cook for 2 to 3 minutes until
 fragrant. Enjoy!

 Ramon Valadaz, Chicago, Illinois

 Makes: 4 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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