I’ve attempted a few different Chinese dishes lately in the attempts to save us from ordering take out. So far, its working. This dish, inspired by Favorite Family Recipes Mongolian Beef (inspired by PF Chang’s) is a winner.
So make it.
1 TBS oil
1 tsp ginger
2 TBS garlic
1 cup soy
1 cup water
1 cup brown sugar
1/2 cup cornstarch or 1/2 cup flour
1 cup oil
1 lb flank steak
3 green onions
1. Make the sauce by heating the 1 TBS vegetable oil in a medium sauce pan over medium heat.
2. Add ginger and garlic to the pan, and quickly add the soy sauce and water before the garlic scorches.
3. Add brown sugar to the sauce, and stir to dissolve.
4. Raise the heat to medium and boil the sauce 2-3 minutes until the sauce thickens. (Mine wasn’t super thick after 2-3 minutes, so now I wish I’d cooked it longer). Remove sauce from heat.
5. Slice the flank steak thinly, about 1/4 inch slices.
6. Dip the steak into the cornstarch or flour, to apply a thin dusting to both sides of beef. Let the beef sit for about 10 minutes.
7. Meanwhile heat 1 cup oil in a wok, or skillet over medium heat.
8. Add the beef to the oil and saute for 2 minutes, or until the beef darkens on the edges. Stir the meat around so that it cooks evenly.
9. Remove the beef with a slotted spoon and put on paper towels, then pour most of the oil out of the skillet.
10. Put the pan back over the heat, and the meat back in and stir-fry for about 1 minute.
11. Add the sauce and green onions and cook for 2 minutes.
12. Now remove the beef and thicken the sauce the sauce with a cornstarch/water mixture to desired thickness.
13. Serve beef and sauce over rice.
Katie P. says
I made this last night, and boiled the sauce for about 10 minutes…a lot of water must’ve evaporated (more than I figured) because when we ate this it was super soy-saucey. Next time, I’ll just thicken it with cornstarch at the end. It was still really, really good – but salty.
I’m sorry the soy sauce flavor was so strong for you, I’m not sure if it was because you boiled it longer, or not. Cornstarch is a great way to thicken it though instead. Another suggestion to lessen the salt taste is to use low sodium soy sauce. I don’t think I did that for this recipe, but just an idea. Thanks for your thoughts and I hope you’ll keep enjoying more of our recipes. 🙂
Katie P. says
I’m almost positive it was because I boiled it too long, letting too much water evaporate! I won’t do that again. 🙂 I have several of your recipes printed out that I’m super excited to try.
I’m so glad to hear that! Let me know what else you try 🙂
Devi @ Diddles & Dumplings says
Oh my gosh I am so excited about this! Mongolian beef is one of my absolute favorite dishes! Thank you so much for this!! 😀
six sisters says
This looks amazing! We loved having you link up to our “Strut Your Stuff Saturday.” Hope you’ll be back soon! -The Sisters
Laura @ Cookiecrumbs and Sawdust.blogspot.com says
This looks so yummy. I posted food this week too, sugar cookies.
I’m visiting from the Newlyweds linky party. I hope that you can stop by my blog as well. 🙂
Thanks for sharing,
Jill Nadon says
This looks great! and simple!
Addicted to Recipes says
This looks declicious! I am sure my hubby would love it. Thanks so much for sharing at Scrumptious Sunday!