PF CHANG'S
Mongolian
Beef
Preparation: about 10 min , Cook Time: about 30 min
INGREDIENTS:
1 pound of flank steak
1/4 cup cornstarch
some vegetable oil for sauteing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
some vegetable oil, for frying
2 medium to larges green onions, sliced on the
diagonal into one-inch lengths
2 cups cooked rice, for serving
some steamed broccoli, for serving
DIRECTIONS:
1. Slice the flank steak against the grain into 1/4-inch
thick, 1-inch long slices. Put the cornstarch in a wide,
shallow bowl and coat the steak with the cornstarch.
Set aside and allow the cornstarch to soak into them
meat while you make the sauce.
2. Heat 2 teaspoons oil over medium-low heat in a wok
or large cast-iron or stainless steel frying pan. Add the
ginger and garlic, and saute until fragrant - about 2
minutes, stirring often.
3. Add the soy sauce and water, then whisk in the
brown sugar. Turn heat up to medium-high, bring to a
boil and cook 2 to 3 minutes (not longer - the mixture
will thicken up when you add it to the steak) whisking
often. Remove to a bowl and set aside.
4. Add 1/4-inch oil or more to the same pan and heat
over medium heat until the oil shimmers. You can test
it by adding a piece of steak - it should sizzle and start
cooking immediately.
5. Add the beef to the oil and cook for about two
minutes turning the pieces over so they brown on both
sides.
Remove with a slotted spoon to a paper towel-lined
plate.
6. Let oil cool down - then drain off.
7. Heat the same pan over medium heat and add the
meat back in along with the sauce and green onions.
Cook for 2 to 3 minutes, stirring to coat the meat all
over with the sauce.
8. Remove the meat and leave the excess sauce
behind. Serve over rice with broccoli.
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