Ever had a craving? The Mongolian Beef at P.F. Chang’s is definitely the stuff cravings are made of. Luckily, you can also get your fix at the local Pei Wei. What to do when you want to stay in yet crave that crisp, tender beef, sweet sauce, and just barely cooked veggies? You make this recipe.
This recipe has been around the Internet for years and you’ve probably seen it before and put it out of your mind. I mean, if it was possible to just make that delicious stuff at home, why would anyone pay to have it at a restaurant? Let me tell you, this is the real deal. Try it yourself, it isn’t hard-if it is a bit time consuming. The best part is you can tailor it to your likes and dislikes. I always find the restaurant dish a little too sweet and heavy on the sauce. At home I cut the sugar back a bit and added only as much sauce as I wanted to my dish.
P.F. Chang’s (or Pei Wei’s) Mongolian Beefserves 4, prep 45 min, cook 10 min, adapted from KSN TV
- 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 sauce to the pan and simmer and toss meat and sauce 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.
Be sure to use a very light dusting of cornstarch when you bread the steak pieces. If there is too much cornstarch you will get a Swiss steak texture instead of a good sear. It is still delicious but the texture won’t be the same as the restaurant dish.
This looks like a lot of steps, and it is, but it is really not hard and not even that lengthy of a process. You basically cut and bread the meat, make the sauce, fry the meat, cook the mushrooms, then toss it all in the sauce and serve. It is an especially fun dish to make for company-very impressive!
Posted in Main Dish