April
7, 2009
Mongolian Beef
This recipe is supposedly a “copy-cat” recipe of PF Chang’s Mongolian Beef. Neither of us can remember what exactly that tastes like, so I can’t say if it actually is or not, but it was pretty darn delicious. By no means healthy, but delicious nonetheless.
We used about half the oil the recipe calls for to cook the beef, but it was still a bit oily, though I guess that is to be expected with Chinese take out food. Mmm grease. The sauce itself is practically candy, and I’m sure the dish would be just as delicious if the beef were quickly pan-seared instead of submerged in cooking oil (sounds appetizing, doesn’t it?).
We added some yellow onion, which Taylor insists is always in a good plate of Mongolian beef. And he would know. It’s his go-to meal whenever we go out to dinner at a Chinese restaurant. You think he’d be more adventurous, but nope. Mongolian beef it is.
All we were missing were those crispy rice noodles that I love so much (and that are a blast to fry up yourself). Next time, since, you know, we still have two fajita packs left in the freezer.
Mongolian Beef
Makes 2 servings. Recipe adapted from here.
Ingredients
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
1 medium yellow onion, thinly sliced
2 large green onionsDirections
Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over med/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. 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. Remove it from the heat.Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
Heat up one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Add the beef to the oil and saute for two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.
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YUMMMM!
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Definitely going to be making this one!
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Looks FANTASTIC.
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This looks and sounds delicious
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I just tried this myself a few weeks ago…it’s pretty great, isn’t it? I think I used too much cornstarch though…there was a lot of breading left over in the oil.
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This looks amazing! My husband will be absolutely thrilled when I tell him it’s on our menu next week.
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Sounds like a perfect recipe for your Hearst Ranch Beef, not to mention a way to play with your new knives! The photo is making me hungry. Wish we were there to join you! sigh………
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You know, I haven’t had Mongolian Beef in WAAAAY too long. I need to try out this recipe ASAP. Your picture has my mouth watering already.
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That is one of my favorite dishes (even though I’ve never been to PF Chang’s). Looks absolutely delicious!
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Wow – this looks incredible…I agree..not so much oil would be better and still just as good.
http://dishinanddishes.blogspot.com
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I’m with Taylor, Mongolian Beef is usually my go-to dish. I’ll definitely have to try this. Awesome photo of it too!
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That beef looks so tasty!
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This mongolian beef looks unreal! Thanks for the recipe!
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I’ve been looking for a recipe for Mongolian beef forever! Thanks!
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This was great. I made it last night and really enjoyed it. Thanks for sharing.
You can read my feedback here:
Eat With Me
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This is making my mouth water…
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This sounds awesome. You thought that it was still oily even after cutting the oil in half? Do you think setting the beef on paper towels would work? Or do you think it would ruin it? I want to try this!
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Hi Chris -
We did drain the meat on paper towels. It just felt like it absorbed a lot of the oil. We’re thinking about making this again next week, and will try simply pan-searing the meat in a few tbs of oil. Will surely post about the results. :)
Thanks!
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I tried this recipe a while back. It’s now one of our favorites!! Thanks for sharing it