We love american versions of asian meals. We may love true Asian meals, but to tell you the truth, we have not eaten at real Authentic restraunts. P.F. Chang’s is about as authentic as we have gotten! We love our share of sweet and sour chicken, orange chicken, and honey sauced chicken. It is nice to have a beef meal to mix it up a bit. This was super duper easy, and honestly, I had to go back for more! It was delicious. I even shared it with my friends at work and they were all raving!
Mongolian Beef
Printable version
1 lb flank or sirloin steak, thinly sliced crosswise
1/4 cup cornstarch
3 Tbs. canola oil
1/2 teaspoon grated ginger
3 cloves chopped garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
3/4 teaspoon of red pepper flakes (adjust to change heat)
green onions, for garnish
After slicing the steak thinly, pat dry with a paper towel. Put cornstarch in a large ziploc bag and add the steak pieces. Toss to coat. If needed, place beef slices in a strainer and shake off excess corn starch.
Heat wok to medium high and add the oil to the wok. Add the beef and cook, stirring until it is all browned. While meat is cooking, combine ginger, garlic, water, soy sauce, brown sugar and red pepper flakes in a bowl. When meat is sufficiently browned, pour the sauce back into the wok and let it cook along with the meat. The longer it cooks, the thicker it will become. Turn off heat when desired thickness is reached. Serve over rice or quinoa and top with green onions.
Serves 2.
Recipe from pinterest
Mongolian Beef
Printable version
1 lb flank or sirloin steak, thinly sliced crosswise
1/4 cup cornstarch
3 Tbs. canola oil
1/2 teaspoon grated ginger
3 cloves chopped garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
3/4 teaspoon of red pepper flakes (adjust to change heat)
green onions, for garnish
After slicing the steak thinly, pat dry with a paper towel. Put cornstarch in a large ziploc bag and add the steak pieces. Toss to coat. If needed, place beef slices in a strainer and shake off excess corn starch.
Heat wok to medium high and add the oil to the wok. Add the beef and cook, stirring until it is all browned. While meat is cooking, combine ginger, garlic, water, soy sauce, brown sugar and red pepper flakes in a bowl. When meat is sufficiently browned, pour the sauce back into the wok and let it cook along with the meat. The longer it cooks, the thicker it will become. Turn off heat when desired thickness is reached. Serve over rice or quinoa and top with green onions.
Serves 2.
Recipe from pinterest
3 comments:
Looks absolutely scrumptious :)
this looks good. but to say all american's haven't eaten at an authentic Asian place is pretty wrong... pf changs is certainly not nearly at all authentic. it takes a little digging but great korean, thai and chinese can be found in almost all places across the US
This was delicious. My whole family loved it. Better than any restaurant.
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