Take Out? Take In! PF Changs Mongolian Beef


IMG_8353-1This dish in particular has caused many awkward moments in our house as we stare at each other and then at the dish and then back at each other, wondering who’s going to get the last serving. This has always been my go-to dish when we go to dinner at PF Changs and I never had to share it with anyone because Scott had a completely different go-to dish there. Then one dinner, I may or may not had offered a bite to him of my Mongolian beef and that was the beginning of the awkward stares. Now every time we go we insist on ordering THREE! For TWO people! One order for each of us plus one to go for lunch the next day. This was enough motivation for me to make this at home so we can enjoy it at our coffee table in our pajamas while binge watching House of Cards or Mad Men on Netflix.

Here’s what you’ll need:

2 teaspoons canola oil

1 teaspoon of garlic, minced

1/2 teaspoon fresh ginger, minced

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

1 pound of Flank steak

1/4 cup cornstarch

1/4 canola oil for frying

3 large green onions, sliced at an angle about an 1 1/2 inches long

crushed red pepper flakes or red Thai chilies (optional if you want to add a little heat)

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Using a sharp knife, slice the flank steak against the grain at a 45 degree angle into thin pieces. In a bowl, toss flank steak with cornstarch and let the steak soak in the cornstarch for at least 10 minutes.

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Heat 2 teaspoons of oil in a medium saucepan on medium-high heat. Add garlic and ginger and soften for a little over a minute without burning the garlic. You want to be able to smell the aroma of both the garlic and ginger. Carefully add water, soy sauce, and dark brown sugar. Reduce heat and let sauce thicken.

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In a wok or large skillet, heat 1/4 cup of oil and brown the steak in batches, overcrowding can cause the meat to “boil” rather than sear. It’s ok if the meat does not cook all the way through, you will add it back into the wok again later to cook. Once all the steak has browned, drain the excess oil and return all the meat to the wok. Add the thickened sauce to the meat and let simmer for 5 minutes. While simmering, this is where you would add the red pepper flakes or chilies if you wanted to add a little heat to the dish. This is purely optional. Now add the sliced green onions and toss, letting it cook for another minute. Using a slotted spoon or tongs, serve the steak and green onions over white rice leaving behind the excess sauce.

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Masarap!

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