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Pei Wei's Mongolian Beef Recipe


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     Pei Wei's Mongolian Beef

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45 minutes

2 lbs flank or skirt steak
1/4 cup corn starch
2 tsp vegetable or peanut oil
1 tsp fresh ginger, minced
1 tbsp garlic, minced
1/2 cup low sodium soy sauce
1/2 cup water
1/2-3/4 cup dark brown sugar
1 cup vegetable or peanut oil
8 oz button mushrooms, quartered if large
1 bunch green onions, green part only, cut in half

Trim all fat and silver skin from meat. Lay steaks out horizontally on the cutting board. The grain in running vertically. Make several vertical cuts to slice the slab into manageable sized pieces. Then cut the meat opposite the grain (horizontal) into two bite-sized pieces. Cut with your blade at a 45 angles to get wide diagonal slices. Dust steak pieces lightly in cornstarch and set aside while preparing the sauce.
In a small sauce pan heat oil over medium high heat. Add ginger and garlic. Add soy sauce and water to the ginger and garlic before it browns. Add brown sugar and whisk until dissolved. Bring sauce to a boil and simmer about 10 minutes or until slightly reduced and thickened. Remove from the heat and reserve
In a large skillet or wok heat 1 cup oil over medium high heat. Working in batches, add the steak a few at a time to the hot oil. Cook about 1 minute without touching the meat then flip each piece and cook 1 minute more. Remove meat while still rare inside, and continue with next batch. Once all meat is browned, pour off oil and wipe out skillet.
Heat skillet over high heat and add mushrooms. Cook without stirring a couple of minutes or until mushrooms are slightly softened and browned. Reserve. Add steak to the hot pan and cook about 1 minute. Add steak to the hot pan and cook about 1 minute. Add mushrooms and green onions. Toss with steak and sauce and heat 1 minute. Use tongs to remove meat and veggies to a serving dish, leaving excess sauce in the pan. Serve over rice.

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