Sometimes yummy, delicious food is not the best “subject” for photographing. Like this absolutely amazing tasting Mongolian Beef.
Apparently it is a knock-off recipe to what is served at PF Chang’s (per Jo at JoCooks where I found this recipe), but I have never had it there. If I go to PF Chang’s, it is Chicken Lettuce Wraps E V E R Y… single… time… period.
But I do try to make beef occasionally for Hubby who complains he fears he may grow feathers from eating chicken so many times a week. I have tried Mongolian Beef from other places like our local Pan-Asian restaurant, Jimmy Wan’s; and I must say, this recipe could take on any that I have tried…
We LOVED this recipe.
I really wish I could have shot some better photos of this amazingness – – and I totally should have sprinkled it with some sesame seeds for the “photo shoot,” but I forgot! UGH! I guess I was too anxious to get eating. And you will be too!
Here is the recipe you REALLY SHOULD TRY as adapted from JoCooks.com. And it is SO easy too!
Easy Homemade Mongolian Beef
2 lbs flank steak
½ cup cornstarch
½ cup vegetable oil
2 Tbsp vegetable oil
1 cup soy sauce
1 cup brown sugar
5 cloves garlic, minced
1 cup water
6 green onions, sliced
Slice the steak into thin strips against the grain.
In a large Ziploc plastic bag, add the beef strips and cornstarch, and shake to completely coat the beef.
In a small sauce pan add the oil, soy sauce, brown sugar, garlic and water. Stir and cook over medium heat for 20 minutes or until sauce thickens and reduces.
Heat the vegetable oil in a skillet, add beef, and cook until browned. Pour sauce over the beef. Stir and cook for a few more minutes.
Serve over rice and garnish with green onions.
Cheers & Hugs,