Mongolian Beef
I never had it growing up and while dating my husband in my 20’s, he made me try it on a date at P.F. Chang’s. I was SHOOK. I haven not veered from this menu item in almost 20 years. It’s SO good. This tastes just as good and much cheaper! This recipe is for a big family. I have 6 people in my family including 2 large teenage boys. You can easily halve the recipe.
Ingredients
- 4 lbs flank or flat iron steak
- 3/4 C corn starch
- vegetable oil for frying
- 8 cloves garlic, minced minced
- 1 C low sodium soy sauce
- 1/2 C water
- 1 C brown sugar
- 1/2 tsp red pepper flakes
- 1/2 tsp ground ginger
Notes
Here are some tips: get a screen for the splatter! Don’t cook higher than medium heat. Wipe down the wok after each round of cooking with paper towel. Inevitably you get black burnt bits after each round and those will continue to burn and smoke if you don’t clean it out. If you use the suggested 2TB oil with each batch, most of that will be absorbed by the meat and it won’t be like you’re sopping up tons of oil. You will add new oil for each batch, let it heat up for 30 seconds then add your meat.
Don’t overcrowd your pan with meat! Each piece needs to lay flat.
Don’t overcrowd your pan with meat! Each piece needs to lay flat.
Tried this recipe?Let us know how it was!