Pei Wei Mongolian Beef

By carvalhohm

Ingredients

• 8 ounces flank steak or beef tenderloin
• 4 tablespoons corn starch
• 4 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon fresh grated ginger
• 2 garlic cloves minced
• 1/3 cup soy sauce
• 1/3 cup water
• 1 teaspoon Maggi seasoning
• 1 teaspoon rice wine vinegar
• 1/2 cup brown sugar
• 4 ounces white button mushrooms, steam removed and quartered
• 2 - 3 scallions diced

Details

Servings 2
Adapted from copykat.com

Preparation

Step 1

Slice beef very thin, approximately 1/4 to 3/8 inches thick. Place meat between sheets of plastic wrap and use meat tenderizer and gently pound meat into uniform pieces. If you are using skirt steak cut meat diagonally, it will help make meat more tender. Place corn starch in a bowl and dip steak pieces into corn starch and shake off excess corn starch. Allow corn starch dipped pieces of meat to rest for 5 t0 10 minutes so the coating sticks to the meat. While meat is resting you can continue to prep the remaining ingredients.

In wok, heat vegetable oil and sesame oil. Saute beef until just done, and outside begins to crisp. Remove meat from pan. You may need to do this a few pieces at a time. Once all of meat has been cooked and removed from pan, add minced ginger and garlic. Saute ginger and garlic for approximately 60 seconds, remaining oil should become very fragrant. Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar. Stir until the sauce thickens, return meat to pan, and add quartered button mushrooms to the pan. Cook for another 60 seconds or so and add half of chopped scallions. When serving Mongolian beef add remaining scallions to dish.