Tuesday, March 31, 2015

Mongolian Beef

As per usual I was perusing Pinterest last night trying to decide what to make for dinner and I saw this copycat PF Chang's Mongolian Beef recipe.  I've only been to PF Chang's once and I have never had Mongolian beef but the picture looked good and we had all but one ingredient so it was decided.  It was really easy to make and we both liked it so I consider that a success and we will definitely make it again.  As a side note, it is also gluten free for anyone who doesn't eat gluten.


1 small flank steak (mine was 1.2 lbs)
1/2 C corn starch
1/2 C canola oil

1 C water
3/4 C soy sauce
2 T canola oil
1 C brown sugar

 6 cloves garlic, diced
3 green onions, chopped

Thinly slice the steak against the grain of the meat.
Place in a gallon sized ziploc bag.
Add corn starch and shake until steak is well coated.
Refrigerate until needed.  - I did this about 2 hours in advance.

Add water, soy sauce, 2 T canola oil, brown sugar, and garlic in a saucepan.  Bring to a boil then reduce to a simmer, cooking until slightly thickened.

Put 1/2 C canola oil in a large skillet.  Add corn starch coated flank steak to hot oil.
Cook until slightly browned. (I did this in 2 batches)
Remove flank steak from pan and set aside in dish.
Remove oil from pan.

Place steak back in skillet and pour the sauce over the steak.
Allow to simmer together for a few minutes.
Sprinkle in a little bit of corn starch to thicken.

Serve over brown rice (or white if you prefer).
Top with green onions.

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