Wednesday, September 16, 2009

Mongolian Beef

Elly Says Opa is a great food blog with AMAZING pictures. I'm almost embarrassed to post my picture of the recipe because her's is so much better! Oh well, no matter what it looks like, it tasted great. Mongolian Beef is my favorite entree at P.F. Chang's and while this didn't have the crispiness and the sauce was a little different, I thought this version was a great was on par with a take-out Chinese version. Best of all, it was quick and easy! A perfect weeknight dinner. I served this with brown rice and salad with ginger dressing.

Mongolian Beef
From Elly Says Opa

I followed the recipe exactly except for the grocery store's flank steak was HUGE so I got skirt steak instead, and only used 2 tbsp of corn starch.

1 lb skirt steak, sliced across the grain
2 tbsp corn starch
3 tsp. canola oil, divided
1/2 tsp grated ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 tsp (heaping) red pepper flakes
2-3 large scallions, sliced

Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sayce, water, brown sugar and red pepper flakes.

Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.

Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking, and then add the green onions in just before plating.

1 comment:

elly said...

Glad you liked it!