Tuesday, November 1, 2016

Favorite Recipe: Mongolian Beef - PF Chang's Copycat Recipe


PINTEREST WIN ALERT!

We've been focusing on more and more home cooking recently and we're trying hard to move past just protein with veggies on the side. My husband really wants to cook more actual recipes. Our deal is I find the recipes and he'll make them.

I found this one on, you guessed it, Pinterest. And we didn't have a Pinterest Fail, this recipe actually worked out really well.

We live no where near a PF Chang's and Chinese food around here leaves a little bit to be desired but we both love most Asian flavors. This recipe was a great for satisfying that craving.

Oh and for my Gluten Free friends, this recipe qualifies!

Here's the recipe:

Ingredients

225g (1/2 lb) stir fry beef (I used thin cut eye of round)
1 tablespoon cornstarch
coconut oil
1 teaspoon fresh ginger, grated
1 large clove garlic, crushed
60mls (1/4 cup) gluten free soy sauce
4 tablespoons brown sugar
2 tablespoons water
sesame seeds (optional, for garnish)
3 green salad onions, sliced at an angle

Steps
1. Cut your beef into thin strips and in a bowl (or ziplock bag) stir it together with the cornstarch until it is well coated.
2. Finely chop the garlic and grate your ginger, then prepare your salad onions by cutting them at an angle. Set a small handful of the onions aside to garnish the dish later.
3. In a bowl mix together the soy sauce, sugar and water.
4. Heat a couple of tablespoons of oil in a wok on a medium heat.
5. When it's hot add in the garlic and ginger and stir for a couple of seconds then immediately add in soy sauce mix, then the beef.
6. Give it a quick stir around and then add in the onions (minus some for garnish)
7. Stir continuously for 5-10 minutes until the beef is cooked and the sauce has thickened. If you find it is too thick then add in a little more water and stir well until it thins out a bit.
8. Serve immediately over rice, garnish with salad onions and sesame seeds if desired.


And here's the original source.

No comments:

Post a Comment