When I worked at a Chinese restaurant in High School, I tried a lot of amazing Asian dishes. A lot. And not just the stuff on the actual menu. The cooks in the back would make all sorts of crazy things for the staff at the end of the night. Some of their family favorites, and some new concoctions they wanted to try out on us before they fed it to the paying customers. Our restaurant had not-so-Chinese dishes on the menu as well though. Thai salmon (amazing!), pad thai (try this easy 30 minute version!) and some dishes that I’m pretty sure were of Japanese origin. What we didn’t have, but I so wished we did, was Mongolian Beef.
I love getting my Asian food fix without touching a single foldable take-out box or trading my slippers for shoes. If you’ve even been to P.F. Chang’s you know that it’s so worth it to give up the slippers, but if you’re not feeling up for a jaunt downtown and just need that tender, juicy Mongolian Beef pronto, I’ve got you covered! This recipe was so easy and so crazy delicious! I’ve been pouring that sauce over just about everything (even licked the spoon a couple times) just to get another taste of that amazingness! If you haven’t tried P.F. Chang’s Mongolian Beef, you’re missing out. Try this recipe at home, you won’t regret it!
- 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon corn starch
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons vegetable oil
- 4 teaspoons vegetable oil
- 1½ teaspoons ground ginger
- 2 tablespoons minced garlic
- 1 cup soy sauce
- 1 cup water
- 1⅔ cup brown sugar
- 3 tablespoons cold water + 1½ tablespoons corn starch
- Optional: sliced green onions, sesame seeds, rice
- Combine all marinade ingredients in a smal bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
- Drain marinade from zip-lock and set beef aside.
- In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium. add ½-1 cup of sauce (depending on how "saucy" you want your beef). Stir and cook 1-2 minutes longer. Serve over rice with green onions and sesame seeds if desired.