Does anyone else love P.F. Changs like I do? Seriously it's an addicion! What problem? :P Well, I found their MONGOLIAN BEEF recipe and it is delicious! I've made it with friends once and I made it for Nick and I again tonight. We seriously cant get enough! Since I love it so much I'm definietly going to share ....
THIS!
Okay I'll do you one better than just a picture. How about the recipe!? I followed this exact recipe and it fed Nick and I perfectly. We tripled it when a friend and I made it together for our double date and we even had some for leftovers.
½ tspn minced ginger
1 tbsp chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
¼ cup cornstarch
2 large green onions
Make the sauce by heating 2 tspn of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids and totally burn yourself (I tell you this from experience!) Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into ¼" thick bite-size slices. If they're too think they're too chewy and don't taste as yummy.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in whatever you used for the sauce
Heat the oil over medium heat until it's nice and hot, but not smoking (Again, the burn issue)
Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Make sure you don't cook it through, as you'll be cooking it later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
This is usually when I start cooking the rice cause my cooker takes about 20 minutes to cook.
Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Let it simmer for a little while and enjoy your P.F. Changs deliciousness!
1 comments:
Yum! Thank you! PF Chang's is one of my favs and is sadly over 45 minutes away :( I will try this for sure! We eat the recipe for lettuce wraps (below) all the time and it is pretty dang close. I have tried a better recipe but I don't have the tolerance to find all of the crazy ingredients it requires for day-to-day. Thank you again for sharing!
P. F. Chang's Chicken Lettuce Wraps
• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce
•
Stir Fry Sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar
1. Bring oil to high heat in a wok or large frying pan.
2. Saute chicken breasts for 4 to 5 minutes per side or done.
3. Remove chicken from the pan and cool.
4. Keep oil in the pan, keep hot.
5. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
6. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
7. When chicken is cool, mince it as the mushrooms and water chestnuts are.
8. With the pan still on high heat, add another Tbsp of vegetable oil.
9. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
10. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Post a Comment