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