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 Corn starch
     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 Corn starch; mixed 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, corn starch, 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 corn starch-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!

 Recipe by Ramon Valadaz, Chicago, Illinois

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

 Uncle Dirty Dave's Archives

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