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PF Chang’s Mongolian Beef
15 minutes
30 minutes
6 servings
Steps
- Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.
- Slice the beef against the grain in thin, bite-sized strips, about 1/4 inch thick.
- Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.
- In a small sauce pan add the 2 TBSP oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.
- Meanwhile, in a large skillet heat the 1/2 cup oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.
- Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.
- Serve over rice and garnish with green onions.
Originally published at platingsandpairings.com. Reproduced for personal collection.
