Erica’s Mongolian Beef

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Image Credit: Erica

Erica’s Mongolian Beef

“This tastes JUST like P.F. Chang’s Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).” Erica

Ingredients:

4 teaspoon vegetable oil

2 teaspoon ginger, minced

2 tablespoon garlic, minced

1 cup soy sauce

1 cup water

1 cup brown sugar (packed)

2 cup vegetable oil

2 pounds flank steaks

½ cup cornstarch

3 large green onions

Preparation:

Make the sauce by heating 4 teaspoon vegetable oil in a medium saucepan over medium/low 

heat.

Don’t get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic 

scorches.

Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 

minutes or until sauce thickens a little bit.

Remove sauce from heat.

Slice the flank steak against the grain into ¼ inch slices.

Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider 

cuts.

Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of 

beef.

Let the beef sit about 10 min. so the cornstarch sticks.

As the beef sits, heat up 1 cup oil in a wok (or skillet).

Heat the oil over medium heat until it’s hot, but not smoking.

Add the beef to the oil and sauté for just 2 minutes, or until beef just begins to darken on the 

edges.

Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, and 

then pour most of the oil out of the skillet.

Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute.

Add the sauce, cook for 1 minute while stirring and add green onions.

Cook for 1 more minute.

Now at this point you can either remove the beef with a slotted spoon or tongs and discard the 

sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to 

desired thickness and serve it over rice with the beef.

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