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Crispy, sticky, slightly sweet, and totally delicious. This Mongolian Beef is a PF Chang's copycat recipe! And it is mighty tasty.
Ingredients
- 16oz flank steak, sliced into thin slices
- 1 tsp cornstarch
- 1 tsp vegetable oil
- 1 tsp soy sauce
- 1 tsp garlic, minced
- 1 Tbs cornstarch
- 2 Tbs water
- 1/8 tsp ground ginger
- 3 Tbs soy sauce
- ¼ cup beef stock
- 2 tbsp dark brown sugar
- ½ tsp ginger, finely minced, or ginger paste (I love this one)
- 1 Tbs minced garlic
- 2 green onions, cut on a diagonal into small pieces
- ¼ cup olive oil
- ¼ cup cornstarch/cornflour
Sauce
Stir Fry
Other
Instructions
- Cut your beef thin, against the grain, this will help make it more tender.
- Put the Beef in a bowl and add cornstarch, vegetable oil, soy sauce, and minced garlic, and stir well. Marinate for 30 minutes to 1 hour.
- In a large bowl, mix the cornstarch and water together. Then add the ground ginger, soy sauce, beef stock, and dark brown sugar.
- Set aside
- Dump marinade off the beef if it is not all soaked in then add ¼ cup cornstarch to the bowl, and with your hands, lightly coat the beef. (See Note)
- Heat ¼ cup oil in a wok or small skillet over medium-high heat.
- Once the oil is hot, add ½ the beef and cook for around 45 seconds or until crisp.
- Flip beef, and cook for another 30-45 seconds, then remove and put on a paper towel.
- Repeat with the other half the beef. This helps it get crisp instead of steaming the meat, see note.
- Remove all but about a tsp of oil from the wok, and add ginger and garlic to the pan. Saute, but don't burn. Should only take 15-20 seconds.
- Then add in the sauce.
- Bring it to a simmer and let it cook down to a thick, sticky, sauce. (About 1-2 minutes)
- Add the beef and toss.
- Cut green onions, and toss in, cook for 30 more seconds.
- Serve over rice immediately.
- Serve immediately with rice!
Sauce
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