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
MMMMM