Receta Mongolian Beef
Mongolian Beef
I went crazy a little bit over the Chinese New Year with new Asian recipes, so I haven’t tried anything new for a while. Until I found this likeness to P.F. Chang’s Mongolian Beef. There are copycat recipes all over the internet and that makes it so great for people like me that don’t live anywhere close to a big city...
Mongolian Beef
Ingredients:
- 2 teaspoons vegetable oil
- 1 teaspoon ginger-minced
- 1 tablespoon garlic-chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup brown sugar
- 1 cup vegetable oil-for frying
- 1 pound flank steak
- 1/4 cup cornstarch
- 2 large green onions-chopped
Directions:
In a skillet over medium high heat, heat the oil. Add ginger, garlic, soy sauce and water. Dissolve the brown sugar in the sauce, then raise the heat a little higher to boil the sauce for about 2-3 minutes, or until it thickens. Remove from heat.
Slice the flank steak (it's easiest to do this by freezing the meat for about 30 minutes prior) into 1/4 inch thick pieces, cutting on an angle.
Dip the steak into the cornstarch coating on both sides. Let sit on a plate while you heat up the 1 cup of oil over high heat until just smoking. Add the beef and saute for about 2 minutes per side. Don't worry about heating through at this point because it will get cooked further later. Drain on paper towel.
Put the pan back on the heat, add in the meat and cover with the sauce. Cook for about 2-3 more minutes, adding the green onion at the end. Remove to a platter using a slotted spoon and top with green onions and a side of rice.