Beef with Snow Peas

Main Dishes Beef

This is such an easy and delicious recipe! We love P.F. Chang’s Mongolian Beef. This recipe emulates it very well - first tried in April 2021. Use Flank Steak, Flap Meat, or Skirt Steak. This holds in the oven well so you can make it early and keep it warm.

Print Recipe

Difficulty: easy

Ingredients

• 1 tablespoon oil
• 1 cube minced ginger
• 1 cube minced garlic
• ½ cup soy sauce
• ½ cup water
• ½ cup brown sugar
• 1 cup oil
• 1½ pounds flank steak, flap meat or skirt steak
• ½ cup cornstarch
• ¼ teaspoon red pepper flakes (optional)
• 1 bunch green onions, cut on diagonal into 2-inch pieces (optional)
• Add broccoli, asparagus, snow peas, zucchini, mushrooms, etc. (optional)

Directions

1. Make the sauce in a saucepan. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
2. Add soy sauce, water, and brown sugar. Bring to a boil, then reduce heat and simmer until slightly thickened (coats the spoon) which takes about 15 minutes.
3. Slice beef against the grain into 1/4-inch slices. Make all the pieces bite sized. Cut around all fat as this will leave undesirable chewy pieces.
4. Mix the beef with cornstarch in a large bowl and let sit 10 to 15 minutes.
5. Heat ½ to 1 cup Vegetable oil in a large pan over medium-high heat.
6. Add beef (cook it in 3 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
7. Remove beef with a slotted spoon and discard cooking oil.
8. If adding vegetables, quickly stir fry them. When slightly tender, over medium heat, add the beef and sauce and stir until desired consistency for up to 1 minute. If needed, add cornstarch to thicken (do not overcook the vegetables trying to thicken the sauce).

Notes

• Inspired by: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/
• Beef – about $4.99 per pound on sale
• Oil - 1 cup of avocado oil costs about $2.40

Source: AlanHarmon.net

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