Thursday, April 28, 2011

Mongolian Beef

Well this isn't about decorating but what isn't a home without a little home cookin.
I really like to cook, although I have days that I don't. BUT I would rather leave eating out to date nights and cook the rest of the week. On average I cook Breakfast 6 times a week and lunch every single day. I also cook dinner between 4-5 times per week.
Needless to say I run out of ideas for dinner from time to time...okay all the time and so I have been taking inspirations from some of my favorite restaurants and have been trying to recreate the meal. I found this tasty little recipe online. I have searched and searched but can't find the site where I originally found it (so I am sorry to whomever is out there that I can't link back to your recipe)
Anyway. It was AWESOME!
It is the recipe for Pei Wei or PF Changs Mongolian Beef. YuMMy!

As a sidenote, I served this over brown rice and used Tamari Soy Sauce instead of regular Soy Sauce. It has a milder not so salty taste that I prefer.

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
1/4 cup cornstarch
2 large green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/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 about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into 1/8" thick sugar packet size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate

Enjoy, it is tasty!

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