I use to live walking distance to PF Changs and I went there all the time! My favorite two dishes are the Orange Beef and the Mongolian Beef and Rice. Those were the good ole days- eating out aawl (in my jersey accent) the time. Nowadays, I don’t waste a lot of money eating out anymore. I have learned that, whatever is made in a restaurant, can simply be made in the comfort of your own kitchen. Not only that, but you can control the ingredients too and add jazz it up even more, or down.
It’s whatever you like. That’s exactly what I did when I made PF Changs Mongolian Beef. I used a combination of dark and light brown sugar. I also made it a bit spicy by adding cayenne pepper, chili powder and sriracha sauce. Lastly, I threw in about a tablespoon of rice vinegar (I looove rice vinegar).
Of course, I had to add a bit of pepper and salt. If you are craving Asian restaurant style food save your money and make this dish instead. I think this recipe will make the perfect meal for a dinner date too!
- 1 pound flank steak thinly slices across grain
- 1/4 cup cornstarch
- 1/2 cup vegetable oil
- 3 green onions thinly sliced
- Salt for taste
- pepper for taste
- cayenne pepper optional
- chili powder (optional
- For the sauce
- 1/2 cup soy sauce light soy sauce
- 1 cup of dark and light brown sugar combined
- 1 tbs sriracha sauce
- 1 cup water
- 2 tsp vegetable oil
- 1 tbs Rice Vinegar
- 2 tbs minced garlic
- 2 tsp grated fresh ginger
In a medium bowl add the first 5 ingredients for the sauce in a medium saucepan. Cook on medium until a bit thickened for 10 minutes. Set aside.
In a large Ziploc bag combine the cornstarch and flank steak.
Add 2 tsp of oil to a medium saucepan. Cook on medium low. Add ginger and minced garlic. Cook until fragrant about 2 minutes. Set to side.
Add half of the oil in a large sauce pan and half of the steak and fry until brown about 2 minutes. Place steak on a paper towel. Set to side.
Do the same step above for the rest of the steak.
Add the beef back to the pan and then add the sauce, ginger and minced garlic.
Cook on medium heat until sauce thickens, about 4 minutes.
Add green onions on top and serve immediately over rice.