P.F. CHANG'S MONGOLIAN BEEF COPYCAT RECIPE


Ingredients

2 lbs flank steak
1.5 T fresh minced ginger
3 fresh garlic cloves, minced and smashed
green onions, snipped
½ C soy sauce
¾ C light brown sugar, packed
½ C cornstarch
½ C water
Canola oil

Instructions
  1. Add a teaspoon of canola oil to a pan, bring to medium heat and cook the ginger and garlic for about 1 minute.
  2. Add the water, soy sauce and brown sugar. Stir well and let simmer for about 15 minutes so the sauce can thicken and flavors can develop.
  3. While that is cooking, cut the meat into thin slices, about ¼ inch thick. Cut across the grain for a more tender finish.
  4. Coat each piece of meat in the cornstarch. Make sure not to put coat it too much or it could become gummy.
  5. Heat the rest of the oil over medium heat in a large and deep pan. When its hot, add in a few pieces of meat at a time and fry on each side for about 30 seconds. Then carefully remove from the oil, and let them drain off and rest while you fry the rest of the meat.
  6. When all of the meat has been fried and excess oil has drained off, pour the sauce over the meat in a bowl and toss in some snipped green onions, about 1 inch long.

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