Monday, January 30, 2006


Your Wish Is My Command

P F Chang's Mongolian Beef

Ribeye or flank steak is cut across the grain into bite-sized pieces (about the size of a Splenda :-) packet, dusted with cornstarch, stir fried at very high temperature, then coated in the delicious sweet soy-garlic sauce. This can also be done with chicken or shrimp or pork.

For spicey, add some red pepper flakes to the sauce.

2 teaspoons canola oil
1/2 teaspoon minced ginger
1 tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar (I'll use Splenda)
1/4 teaspoon crushed red pepper flakes (optional)

1 cup vegetable oil (we used canola. peanut would be ok, too)
1 pound flank (or ribeye) steak
1/4 cup cornstarch
2 large green onions sliced into 4-inch pieces


1. Make the sauce by heating 2 teaspoons of vegetable oil in a mediun saucepan over med/low heat. Don't let the oil get too hot or you will get major spatter when you add other liquids. Add ginger and garlic (and pepper flakes, if desired) to the pan and quickly add the soy and water before the garlic burns. Add the sugar and dissolve in the sauce, then bring liquid to a boil for 2-3 minutes or until the sauce thickens. Remove it from the heat.

2. Slice the meat into bite-size pieces, tilting your knife at an angle to the cutting board to create wider (but not thicker) slices.

3. Dust the meat very lightly with cornstarch and let it sit for about 10 minutes so that the cornstarch has a chance to adhere.

4. Heat one cup of oil over medium heat until it shimmers. This is just about the smoking point. After the smoking point comes the FIRE. Don't go there. Watch for shimmering oil. Saute meat for 2 minutes, moving it around with a wooden utensil. Remove the meat from the oil with a slotted spoon or spider and drain on paper towels. Pour out the used oil. Put the pan back on the heat, replace the meat in the pan and reheat for a minute. Add the sauce, stirring for a minute. Add the green onions and continue cooking for a minute. Remove the meat and onions with tongs and leave the remaining sauce in the pan.

Serves 2.

Thank you! We'll have to try that right before Carmen comes to clean!
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