If you order Mongolian Beef from PF Changs or your favorite Chinese Restaurant, you will absolutely fall head over heels in love with this recipe. IT’S THE BOMB. Seriously. Make it. That’s all folks.
RECIPE: MONGOLIAN BEEF
1 lb. flank steak, sliced thinly against the grain
1/4 cup cornstarch
2-1/2 Tablespoons vegetable oil
1/2 bunch aparagus, trimmed and cut into 1-inch pieces
1 inch fresh ginger, peeled and grated (or diced finely)
3 cloves garlic, minced
1/2 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar
1/4 teaspoon sesame oil
1/8 teaspoon pepper
1 tablespoon siracha (or hot chili paste)
1/4 teaspoon red pepper flakes
3-4 green onions, cut into smaller pieces
1. Mix flank stank and corn starch together in a ziploc bag, coating each piece well and set aside.
2. Heat 1 tablespoon of oil in large skillet over medium high heat. Add asparagus, garlic, and ginger and cook for 2 minutes. Note: If you don’t like asparagus, you can leave it out of the recipe. Also, if you are like me and enjoy spicier dishes, you can add in one diced jalapeno for more heat. Yeah baby! FI-YA in da mouth.
3. Reduce heat to medium and add in the soy sauce, water, brown sugar, siracha, sesame oil, pepper, and red pepper flakes. Cook for 2 more minutes. Then pour the sauce into a bowl and set aside. Note: The siracha and red pepper flakes give it a nice kick but don’t worry, it’s not spicy at all with the addition of the brown sugar.
4. Add 1-1/2 tablespoons of vegetable oil to skillet on high heat. Add beef and cook until partially cooked (still slightly pink). Add the sauce and reduce heat to medium low and simmer approximately 10 minutes until sauce is desired consistency. Stir in the green onions for a minute until heated through. Serve over rice. Wollah!