Mongolian Beef
It took me yearssss but I feel like this is the best knock off to the PF Changs version, but at least you can eat this one in your pjs!!!
Ingredients
1-2 Pounds of Steak, I prefer Flank
4 Garlic Cloves, minced
1 Bunch of Green Onions
1 cup Soy Sauce
1 cup Brown Sugar
2 tbsp Granulated Sugar
¼ cup Rice Vinegar
1 tbsp Ketchup
½ cup Corn Starch
S&P
Red Pepper Flakes, optional
Sriracha
Olive Oil
How to cook
Cut the green onions where the green meets the white. Thinly slice the whites of the onion and cut the green part into one inch pieces, keep separated and set aside. Add the minced garlic to the white part of the onion.
Cut your meat into bigger bite size pieces.
In a small bowl add your sugars, soy sauce, ketchup, and vinegar whisk until the sugar has dissolved. Then add your green onion parts to the mixture.
In a medium bowl add your cornstarch with a pinch of s&p. Toss the meat into the mixture and make sure each piece is well coated.
Over medium high heat with a skillet or wok, add a drizzle of olive oil, the white part of the onion and the garlic. Occasionally stir until the onions begin to soften.
Once softened, turn the heat up on the pan to medium high and add the meat. Cook the meat until it has a nice golden brown coating. Do this in batches, so remove the meat once golden brown and set aside.
Once browned, add all of the meat back in and add the soy sauce mixture. Stir continuously making sure everything is coated with the sauce and until the sauce becomes thick and sticky. 10-15 minutes.
Eat over rice, quinoa, noodles, or just by itself! You can add a drizzle of sriracha, or sprinkle some red pepper flakes over it.
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