P.F. Chang’s is one of my favorite places to eat. Likewise, I enjoy going to Pei Wei. You do know that Pei Wei is P.F. Chang’s little brother, right? Very similar food.
Hand’s down, my favorite item on P.F. Chang’s menu is the Dynamite Shrimp. I think I could eat it everyday. For real.
But this recipe is not about shrimp (shocking, I know). It’s about Mongolian Beef, which I always order when I’m at Pei Wei. I’ve been wanting to recreate this delicious beef at home. While this recipe isn’t exact (I actually don’t think I can get it exact since their cooking methods, pans, and extremely hot fire are something I’ll never be able to master), I think it comes pretty close.
If you try it, let me know what you think. I’m always looking for tips on getting the beef crispy on the outside while still tender (and medium rare) on the inside.
- 2 teaspoons vegetable oil
- ½ teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- ½ cup soy sauce
- ½ cup water
- ¾ cup dark brown sugar
- vegetable oil, for frying (about 1 cup)
- 1 lb. flank steak
- ¼ cup cornstarch
- 2 large green onions, chopped
- 2 cups cooked rice
- Heat 2 tsp. of vegetable oil in a medium saucepan over medium/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 burns.
- Dissolve the brown sugar in the sauce and then increase the heat to 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 ¼” thick bite-size slices. 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 one cup of oil in a wok or skillet over medium heat until it’s hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use tongs to take the meat out and drain on paper towels.
- Add the meat to the sauce. Heat the sauce/meat on medium/low until heated through again. Add chopped green onions and let sauce simmer until warm. Serve over rice.