Tuesday, April 19, 2011

Homemade Mongolian Beef

We heart PF Changs. A lot. But given that it's downtown and not exactly cheap, we can't eat there all the time (I wish).Then I came across this awesome Take-out Fake-out recipe from Confections of a Foodie Bride. Worth a shot, right?

It doesn't look like much. I think both Hans and I were a little skeptical. Then we tasted it. So. Good. Seriously? So. Good. Make it now. Did I mention it's super easy, too?

1 lb. flank steak
1/4 cup cornstarch
1 1/2 teaspoon vegetable oil + 2 Tablespoons
1/2 teaspoon grated ginger
1 Tbsp minced garlic
1/2 cup water
1/2 cup of low-sodium soy sauce (make sure it's low-sodium, or it'll be too salty)
1/4 cup brown sugar (measured, not packed)
3/4 tsp red pepper flakes
1 large green onion, sliced thinly

Slice the steak against the grain, thinly. With paper towels, dry off the meat.
 Put the cornstarch in a shallow bowl and add the meat to coat. Use enough cornstarch to evenly coat each piece, but shake or brush off any excess.

Add the 1 1/2 teaspoons vegetable oil to a large skillet over high heat. Add the ginger and garlic and cook until fragrant.

Add the soy sauce, brown and red pepper and cook on high for about two minutes. Remove to another bowl.

Add the remaining 2 T. to the skillet. Add in the coated meat and cook until well-browned. Add back in the sauce. Stir frequently, or the meat WILL stick to the bottom!
Cook on high until sauce thickens and the meat gets crunchy. Add the green onions right before the end.
Serve with rice.

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