Tuesday, October 7, 2008

Copy Cat P.F. Chang's

This is actually another dinner inspired by my friend Christy. She made it a few nights ago and I just knew that Jesse would love it. He is a big fan of Chinese food. The recipe turned out pretty good. My only issue with it was my own fault. Out of habit I seasoned the beef while cooking so the end result was pretty salty. I plan on trying this again, but with chicken and WITHOUT the additional salt. I think I'll be retaining water for a month! Ha!

P.F. Chang's Mongolian Beef
(Source: recipezaar, directions re-written by me)

* 2 teaspoons vegetable oil
* 1/2 teaspoon ginger, minced
* 1 tablespoon garlic, chopped
* 1/2 cup soy sauce
* 1/2 cup water
* 3/4 cup dark brown sugar
* vegetable oil, for frying (about 1 cup)
* 1 lb flank steak
* 1/4 cup cornstarch
* 2 large green onions

Heat 2 teaspoons of vegetable oil in a small sauce pan. Add the garlic and ginger and saute on medium heat for about 2 minutes (careful not to burn your garlic!). After 2 minutes add the soy sauce and water and bring to a boil. Once boiling add the brown sugar and reduce heat. Let simmer and thicken while you prepare the beef.

Heat vegetable oil in a wok until it is hot but not smoking. While the oil is heating cut the flank steak into 1/4-1/1 inch strips, against the grain. Coat the the strips in cornstarch and let sit for a few minutes. Next carefully drop the beef strips into the hot oil and cook for 2 minutes, stirring occasionally to cook evenly. After 2 minutes remove the beef with a slotted a spoon and place on paper towels while you drain the oil from the wok. Put the now empty wok back on the burner add return the beef to the pan. Cook over medium heat. After 2 or 3 minutes add the sauce to the wok and simmer for 10 minutes. Then add the chopped green onions. Serve the beef over rice.

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