P. F. Chang's Mongolian Beef
This is Gayle Bue's adaption.
- 2 t. vegetable oil
- 1/2 t. ginger, minced
- 1 T. garlic, chopped
- 1/2 c. soy sauce
- 1/2 c. water
- 3/4 c. dark brown sugar
- vegetable oil for frying, about one cup
- 1 lb. flank steak
- 1/4 c. cornstarch
- 2 large green onions, sliced on the diagonal into 1" lengths
1. Make the sauce by heating 2 T veg oil in a medium saucepan over med/low heat.
2. Don't get oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from heat.
6. Slice the flank steak against the grain into 1/4" thick bite-sized slices (tilt blade of knife at about a 45 degree angle to the top of the steak so that you get wider cuts.
7. Dip steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. Let the beef sit for about 10 minutes, so that the cornstarch sticks
9. Meanwhile, heat the one cup of oil in a wok (skillet ok as long as beef will be mostly covered with oil.
10. Heat oil over medium heat until it is nice and hot but not smoking
11. Add beef to the oil and sauté for just 2 minutes, or until the beef just begins to darken on the edges.
13. After a couple of minutes, lift the meat out and place on paper towels.
14. Discard the oil
15. Return pan to heat, put meat back into pan and stir for one more minute
16. Add sauce and cook, stirring, for one more minute
17. Add green onion and cook one more minute
REMOVE Beef and onion onto serving platter, leaving the sauce behind.