Actual Pf Changs Mongolian Beef Recipes

Steps:

• 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
• -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
• 2. Add your garlic and toss.
• 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
• 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
• -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
• 5. Add the green onion sticks and toss to incorporate into the beef.
• A few tosses are all that are needed; do not wilt the green onion sticks!
• 6. Finish with sesame oil.
• 7. Place on a plate over cooked rice and enjoy!

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
• Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove from heat.
• Slice the flank steak against the grain into 1/4" thick 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.
• Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
• As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
• Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
• Put the pan back on the oven over medium/low heat.
• Serve over cooked rice.
• Garnish with green onion, if desired.

Steps:

• Remove tofu from water and thoroughly pat with paper towels to dry.
• Slice tofu in half lengthwise, then quarter it by cutting it in half along the narrow sides. You will have four rectangles. Keep them together, then begin slicing 1/4" slices from the narrow end. You should end up with lots of pieces that measure just over 1" long and about 3/4" wide.
• Put these pieces on a plate, sandwiched between paper towels, and press them dry. This should get most of the water out.
• Heat sesame oil in a deep skillet over low/medium heat.
• Add ginger and garlic to the pan and lightly sautee for about 30 seconds. Do not scorch the garlic.
• Add soy sauce and water.
• Dissolve the brown sugar in the liquid, then raise the heat to medium high and boil sauce for about three minutes. It will thicken slightly.
• Remove from heat and cool slightly.
• Put tofu strips inside of sauce and marinate them for 30-60 minutes. You can start your rice during this step, if you plan to use brown rice.
• Use a colander to gently strain the liquid from the tofu. Keep the liquid in a bowl for the next step.
• Add cornstarch to liquid and dissolve.
• Gently place the tofu back into the skillet (or in a wok, if you'd like) and brown it on medium. Don't turn it too often, or it will break. You can add a small amount of sesame oil to help it along.
• Add green onions, peppers and mushrooms to the skillet or wok.
• Pour sauce into the veggie mixture and heat, just until it's nice and hot.
• Serve over brown rice or pad thai noodles.