I have never been a huge Chinese food fan which is funny because I like cooking a lot of Asian meals at the house and getting to use my special dishes.
But when we were living in Birmingham John used to loved eating at PF Changs. There is not one close to us in Indy so I figured I needed to start remaking some of their go to dishes. Mainly their Mongolian Beef and Lettuce Wraps which seem to be John’s favorites. But let’s start with the Mongolian Beef. And there is nothing better than pairing it with some rice of course.
PF Changs Mongolian Beef
- 2 teaspoons vegetable oil
- 1 tablespoon sesame oil
- 1 inch piece of ginger peeled and minced
- 2 garlic cloves chopped
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- vegetable oil for frying (about 1 cup)
- 1 lb flank steak
- ¼ cup cornstarch
- 2 large green onions chopped
- White rice or fried rice to serve under the beef
- Slice the steak against the grain in 1/4” pieces.
- Put cornstarch on dish so that you can dip the steak pieces in it. Make sure both sides of beef are covered. Let beef sit in the cornstarch for 10-15 minutes so that it sticks.
- While the beef is standing in cornstarch prepare the sauce.
- Heat the 2 teaspoons of vegetable oil and 1 tablespoon sesame oil in a sauce pan over medium low heat. Add ginger and garlic, cook for about 1 min. Do not let it get too hot or it will burn. Stir in soy sauce, brown sugar and water then increase the heat to bring to a boil for 3-4 minutes or until the sauce thickens. Remove from heat and set aside.
- Heat oil in wok or large frying pan (have enough so that the steak will be mostly covered).
- Saute steak until brown and is cooked evenly. Use slotted spoon to take meat out and drain on paper towels to get off the excess oil.
- Add the steak into the sauce.
- Garnish with green onions.
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Recipe adapted from: Food