Mongolian Beef

One of the things that Randal and I really miss since we moved to League City is P.F. Changs. We are so predictable when it comes to Changs though, our order never changes, we always start with the ribs and share the sweet and sour pork and mongolian beef, and finish with their amazing banana spring rolls.

Since it's not as easy anymore to get our mongolian beef fix I am so happy to have found this copycat recipe over at Six Sisters. It really does taste like the real thing, it has so much flavour, it's sweet and salty with slightly crunchy beef, just delicious.

2 tsp vegetable oil
½ tsp fresh ginger, minced
1 tbsp garlic, minced
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
3 spring onions, green part only

Heat the 2 teaspoons of vegetable oil in a medium saucepan over medium. Add ginger and garlic to the pan and quickly add the soy sauce and water. Dissolve the brown sugar in the sauce, then increase the heat and boil for 3 minutes or until the sauce thickens. Remove it from the heat

Slice the steak against the grain into thin slices. Dip the steak slices into the cornstarch  and let the beef sit for 10.

Heat the one cup of oil in a wok or large frying pan over medium heat. Add the beef and cook for 2 or 3 minutes.  Remove the beef from the oil, add the beef to the pan with the sauce, along with the spring onion slices and stir together. Serve over rice.