MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: P.F. Chang's Mongolian Beef
Categories: Beef, Vegetables, Sauces
Yield: 4 servings

1 1/2 lb Flank (or skirt) steak);
- thin sliced against the
- grain in bite-sized pieces
2 tb Brown sugar
2 tb Soy sauce
1 tb Rice vinegar
1 tb Sesame oil
1 tb Cornstarch
1 ts Baking soda
2 cl Garlic; minced
8 Green onions; in 2" pieces
Steamed white or brown rice;
- for serving

MMMMM--------------------MONGOLIAN BEEF SAUCE-------------------------
1 tb Sesame oil
1/4 ts Ground ginger
6 cl Garlic; minced
1/2 c Soy sauce
1/2 c Water
1/2 c Brown sugar
2 ts Cornstarch
+=+MXED WITH=+
1 tb Water

Using a sharp knife, thinly slice the flank steak and
transfer it to a shallow dish. For the most tender bites
of steak, we suggest cutting against the grain of the
meat at a 45-degree angle.

In a small bowl, whisk together the brown sugar, soy
sauce, rice vinegar, sesame oil, garlic, cornstarch and
baking soda. (Fun fact: baking soda is one of our
favorite tricks for making tough cuts of beef tender).

Pour the marinade over the slices of steak and toss to
coat. Cover the dish and let the beef marinate for at
least 20 to 30 minutes at room temperature.

While the beef marinates, whisk together the sesame oil,
ground ginger, minced garlic, soy sauce, water and brown
sugar in a saucepan over medium-high heat until the
brown sugar dissolves.

Bring the sauce to a boil and then stir in the
cornstarch-water mixture (this mixture is called a
slurry—one of our favorite ways to thicken sauces).
Reduce the heat to medium-low and keep cooking the sauce
until it has reduced and thickened slightly. Remove from
the heat and set aside.

Warm a large skillet or wok (an essential Chinese
cooking tool) over medium-high heat. Drain the beef from
the marinade and then add it to the skillet. Leave it
undisturbed for 1 to 2 minutes, allowing it to sear,
then turn occasionally until the beef is brown on all
sides.

To finish, add the green onions and then pour in the
sauce, 1/2 cup at a time, until the dish reaches your
desired level of “sauciness.” Reduce the heat to medium,
stir to coat, and cook for 2 to 3 minutes until
fragrant. Enjoy!

Ramon Valadaz, Chicago, Illinois

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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