Mongolian Beef
This past week, I attempted a copycat recipe of PF Chang’s Mongolian Beef. Although, this was very good, it still did not taste the same to me. I think the restaurant version is a bit sweeter tasting than this one is.
In most of my stir fry dishes, I buy thin steak or thin round steak then I slice it. I have heard so much about flank steak, I bought some to make it with this dish; however, I still prefer the thin round steak over the flank steak. This steak seemed to be a bit more tough to chew than the thin round steak.
Regardless, this was still a great stir fry dish and did not last long around our house! I adapted this recipe from Food.Com Mongolian Beef.
Ingredients:
- Sauce:
- 2 Tsp Vegetable Oil
- 1/2 Tsp Ginger
- 1 Tbsp Minced Garlic
- 1/2 Cup Soy Sauce or Gluten Free Soy Sauce
- 1/2 Cup Water
- 3/4 Cup Brown Sugar, Packed
- Meat:
- 2 Tbsp Vegetable Oil
- 1 Lb Flank Steak
- 1/4 Cup Corn Starch
- 3 Green Onions, Sliced
- White Rice, Optional
Directions:
In a medium sized skillet, warm up the oil then place in the remaining sauce ingredients and let this simmer for about 10 minutes. I put this on low and let it continue to warm while I cooked the steak.
Slice the steak against the grain in 1/4 inch slices that are bite size.
Place the steak in a ziploc bag with the corn starch, seal and shake to coat steak.
In a large skillet, heat the remaining oil and cook the steak. This takes about 10 minutes to brown the steak medium well.
I placed the steak on a paper towel lined plate to drain out the oil, and cleaned out the skillet.
Next, I put the steak back in the skillet with the sauce, and green onions. Let this cook for 10 minutes until the sauce was completely soaked into the steak.
I served this on top of white rice.
Do you have a particular Mongolian beef recipe you love?
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I am Kristy, creator of Mommy Hates Cooking. I am a work at home mom, who started this site from my hatred to cook and my desire to learn to love it.
This is one of my daughter’s favorites. We made the Cooking Light version on Monday night and served with snow peas.
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