MONGOLIAN BEEF
serves 4
I found a clone recipe of P.F.Chang’s Mongolian Beef on the the web and tweaked it a bit and came up with this. I’m not usually a fan of sweet main dishes, but this is downright addictive. Most Mongolian beef recipes call for just beef and scallions- but i like to add some other veggies for taste and color.
1 # flank steak
1/2 cup reduced sodium soy sauce
1 t minced fresh ginger
1/2 cup water
1 T minced garlic
1/3 cup dark brown sugar
1 cup peanut oil
1/4 cup cornstarch
2 t peanut oil
veggies cut for stir fry - pea pods peppers, carrots, etc
3 scallions - trimmed, sliced length wise into 12 pieces
Make the sauce by heating the 2 t of oil in a saucepan over medium -lo heat. Add ginger and garlic and saute for a minute or two. Add the water and soy sauce and then dissolve the brown sugar in the sauce and raise the heat to medium and cook until it thickens- several minutes. Remove from heat.
Slice the beef against the grain into very thin slices. I freeze the meat for about 45 minutes so i can slice as thin as possible. Toss the steak with the cornstarch to coat both sides slightly- they will separate. Let sit for a few minutes.
Heat the peanut oil in a wok until it is hot, but not smoking. Working in batches, add the beef and cook for about 2 minutes, stirring around for even cooking, until it takes on a dark crispy look. Using a slotted spoon, transfer to a paper towel platter. Repeat.
Pour the oil out of the wok and wipe clean. Add a little fresh peanut oil and stir fry the veggies in the order of what needs more cooking. Add the meat back into the wok, then the sauce and cook for a minute or so to combine the flavors. Add the scallions and cook for another minute.
Remove to a serving platter and serve hot with rice back to home
