2 Large Green Onions, Sliced Into 1 Inch Diagonal Strips
Instructions
Make The Sauce By Heating 2 Teaspoons Of Vegetable Oil In A Medium Saucepan Over Medium/Low Heat. Don't Get The Oil Too Hot. Add Ginger & Garlic To The Pan & Quickly Add The Soy Sauce & Water Before The Garlic Scorches. Dissolve The Brown Sugar In The Sauce, Then Raise The Heat To About Medium & 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 1/4 Inch Thick Bite-Size Slices. 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 1 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 & Hot, But Not Smoking. Add The Beef To The Oil & Sauté For Just 2 Minutes, Or Until The Beef Just Begins To Darken On The Edges.
You Don't Need A Thorough Cooking Here Since The Boof Is Going Back On The Heat Later. Stir The Meat Sround A Little So That It Cooks Evenly.
After A Couple Minutes, Use A Large Slotted Spoon To Take The Meat Out & 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 & Simmer For 1 Minute.
Add The Sause, Cook For 1 Minute While Stirring, The Add All The Green Onions. Cook For 1 More Minute, Then Remove The Beef & Onions With Tongs Or A Slotted Spoon To Serving Plate.
Originally Submitted
7/13/2012
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You can add this Coptcat P.F. Chang's Mongolian Beef recipe to your own private DesktopCookbook.