Tuesday, February 25, 2014

Recipe Review: "PF Changs" Copycat Mongolian Beef


I've decided as I try new recipes (ok, and maybe my tried and true recipes as well) I'll post them here and give a bit of a review. 

Now in the spirit of full disclosure I need to admit I've never been to PF Changs, so I can't say for sure this is exactly like theirs, but what I can tell is that this kicks boo-tay!!! Seriously, this recipe is outstanding! 

So let's get on to the nitty-gritty...the low down...

This recipe gets 4 thumbs-up from my family! (ok, so four thumbs is the most you can get since there are four of us! LOL) And even my picky kid liked it! 

The recipe mentions 2 cups of oil but yet in the recipe itself it only ever mentions the 1 cup, so don't be confused by that apparent typo. Also, fresh ginger is key - don't skimp - get the fresh stuff. 

I didn't think to time how long it took me to make it but it wasn't terribly long and it's not all that involved of a recipe. 

Overall Rating: 4 Thumbs Up
Ease of Preparing: 4 Thumps Up


Mongolian Beef 
(original recipe found here)

Ingredients
  • 4 tsp. vegetable oil
  • 2 tsp. ginger, minced
  • 2 Tbsp. garlic, minced
  • 1 c. soy sauce
  • 1 c. water
  • 1 c. brown sugar (packed)
  • 2 c. vegetable oil
  • 2 Lb. flank steaks
  • ½ c. cornstarch
  • 3 large green onions
Instructions
  • Make the sauce by heating 4 tsp. 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 1/4 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 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute 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, 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.

I served it with white rice and broccolini. I think next time I will thicken the sauce more. But all in all, this recipe is a keeper and will definitely go into rotation here in our house. Hubby said it was the best Asian dish I've made ever. 





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