Another Asian inspired wonder, this recipe balances sweet and savoury into the most delicious dish. It is certainly a crowd pleaser and is easy to make in large quantities for when you are entertaining. Mongolian beef is not actually Mongolian, but rather a Chinese-American dish.
Chinese Mongolian Beef (P.F. Chang’s Mongolian Beef)
- 450 g Flank Steak Cut in long strips
- 30 g Cornstarch
- 2 green onion Sliced
- 2 tsp Sesame Oil
- 3 Garlic Cloves Minced
- 1/2 tsp Ginger Minced
- 120 ml Soy Sauce
- 240 ml Water
- 65 g Brown Sugar
- Vegetable Oil
- Coat beef strips in cornstarch and place on a plate. Let stand for about 5-10 minutes.
- Slice the green onions and set aside.
- Heat the sesame oil in a wok or frying pan, over medium heat, being careful not to let it get too hot. Add the garlic and ginger and saute for about 1 minute, being careful not to let it burn. Then add the soy sauce, water and brown sugar, stirring until sugar is dissolved. Remove from heat and set aside.
- Heat about 2 inches of oil in a wide pot over medium heat. Add the beef in one layer and fry until browned, about 2-3 minutes. Carefully remove the beef slices with a slotted spoon and let them drain on a paper towel.
- Put the wok or pan with the sauce back over medium heat and add the beef strips and bring to a simmer. Add the green onions, simmer for another minute or so. Serve over rice.
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