I’ve known Jeddlyn since high school but I only started to get to know her in college. We’re both Cancers, we both love food, and hey, we both have names that end in “-lyn”. Heheh. One thing that sets us apart? She’s been cooking way longer than I have and though I haven’t tasted any of her food (yet), I am absolutely sure her food tastes amazing.
So, when I saw this recipe posted on her blog, I got super excited. I love Mongolian Beef and say what? PF CHANGS style?! Oh yee.
Jeddlyn’s Mongolian Beef
From StoveTopStories
Yields 3-4, or as Jeddlyn puts it: “1 really hungry, growing boy”
You’ll need:
- vegetable oil
- ½ tsp ginger, minced
- 1 tbsp garlic, minced
- ½ cup low sodium soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- 1 lb flank steak, sliced into thin strips
- ¼ cup corn starch
- 2 large green onions
Directions:
Mince the ginger and garlic. Give the green onions a good wash and strip off the first layer of green stalks. Chop the bottom half of the green onions and discard the roots. Save the top half for later. Place the top half of the green onion in a separate dish, wash and set aside.
Slice the flank steak against the grain into bite size strips, about ¼ of an inch thick. Many grocers sell pre-cut flank steaks and many of them will slice it thin for you too if it doesn’t come pre-sliced (in case you’re not that comfortable with a knife just yet). Coat the sliced flank steaks with cornstarch. Have two separate plates, one filled with cornstarch, another to place your coated steaks. Coat them lightly – overdusting can make the sauce too thick. Let the steaks sit for about 10 minutes.
While waiting for the steak, make the sauce. In a large pot on medium heat, pour enough veggie oil to cover the bottom. When hot, sauté the ginger, garlic and onions. When the onions are cooked, add the soy sauce and water. Add the brown sugar last and stir until all the sugar is dissolved. Bring the heat up to high and allow the sauce to boil for about 2-3 minutes or until the sauce thickens. Lower the heat down to medium-low. In a separate frying pan, or wok, pour about ½ to a cup of veggie oil. When the oil is hot, add the steak and sauté for about 3 minutes or until the beef starts to get that brown seared color. You don’t need to cook it all the way in this step since we’re going to dunk the steaks into the sauce.
Using a slotted spoon, scoop out the steak and add it to the pot with the sauce. Let the steak simmer in the sauce until it is cooked through. Add the remaining green onions or serve it on top as a garnish. Serve with jasmine rice, or in my dad’s case (he’s diabetic) – serve with brown rice!
Oh so derricious!!! And simple! :)
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i like this mongolian beef a little spicy and sweet i am going
to try to cook thanks Lyn for cooking this kind it was delicious
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