This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's on (and modified it again until I thought I had it right) www.TopSecretRecipes.com
- Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
- Don't get the oil too hot.
- 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 2-3 minutes or until the sauce thickens.
- Remove it from the heat.
- Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
- 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 a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
- Heat the oil over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
- You don't need a thorough cooking here since the beef is going to go back on the heat 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.
- 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.
- Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- Leave the excess sauce behind in the pan.
Hello All! Don't we just LOVE, love, love this recipe? I have a few tweaks to offer: In a large bowl (I prefer glass) combine steak, an additional 1/4 cup of low-sodium soy, and 2 T Hoisin sauce with the corn starch and mix well with fingers. Let that marinade (not in frig) for about 30 mins. That should clear up the problems someone mentioned with coating the meat with cornstarch and also make the meat even more tender and juicy. Whenever I've seen Asian chefs coat something with starch (usually potato starch by the way :), they've always done it this way. It gets all pasty and kinda nasty looking, but it's gooo-oood! I also throw the onions into the garlic and ginger saute mixture for a few moments before taking them back out and setting them aside until just before plating. Thanks for viewing my suggestions! :) Bon appetit! ~BoB
I've never tried PF Chang's but this is delicious! The step of velveting the meat in the corn starch is the secret to a good stir fry, I think. The sauce is wonderful, and my picky 5-year-old even ate her whole plateful. Thanks for a great meal!!! For those who care about such things -- I do want to point out that the nutritional info. on this is way out of whack -- because it assumes you're going to eat the whole 1 c. of oil you fry in. When I poured my oil out of the saucepan, I was just 2 Tablespoons short of a cup. That takes at least 840 calories out of each serving. More oil ends up on the paper towels, and if you leave the sauce in the pan like the recipe suggests, this is not the fat fest it appears to be from the numbers. It also served 4 at our house.
I've died and gone to Mongolian Beef Heaven. Made it exactly as stated, and then steamed some broccoli to mix in with it when we sat down to eat it. Go NOW, and make this - NOW! :-)