Wednesday, July 7, 2010

Mongolian Beef

Whenever I get a mid-week craving for P.F. Changs, I make this dish. It's so easy and so good!! There are several different ways you can prepare it, so I like the flexibility it offers. I don't prefer one method over another. It really just depends on how much time I have to cook dinner that day.


Mongolian Beef
-Alyssa Griffeth-

2 lbs. steak (I prefer tri-tip, but you can also use flank steak or any other good cut of beef)
1/4 c. cornstarch (only for stir-fry method)

Marinade:

1 c. soy sauce
1 ¼ c. sugar
1 tsp. pepper
2 T. toasted sesame oil
4-6 green onions, sliced from bottom to top
2 T. sesame seeds

Broiling Method:

Combine marinade in ziplock bag. Cut steak into 1/4 inch thick slices against the grain. (*Note: It's easier to do this with a sharp knife when the meat is slightly frozen-- But not necessary.) Place meat in marinade for 24-48 hours, if possible. Once marinating is complete, pour entire contents of bag into a foil covered 9x13 pan. Broil, turning at least once, until meat is cooked to desired doneness. (Watch it carefully! It cooks quickly!) Serve over rice, with extra sauce.

Grilled Kabobs:

Cut steak into 2 inch cubes. Combine marinade in ziplock bag and marinate meat for 24-48 hours.

When ready to grill, soak bamboo skewers in water for at least 20 minutes to avoid burning. Then spear steak cubes onto skewers. Grill on both sides until cooked to desired doneness. If desired, boil marinade and serve on the side. Serve with rice.

Stir-Fry Version:

Whisk marinade ingredients in a bowl, leaving out the green onions. Slice onions into 1-2 inch sections and set aside. Cut steak into 1/4 inch thick slices against the grain. (*Note: It's easier to do this with a sharp knife when the meat is slightly frozen-- But not necessary.)

Pat sliced meat dry with a paper towel and place in a bowl or ziplock bag with 1/4 c. cornstarch. Shake or stir to coat all sides of meat.

In a large pan or wok, heat 2 Tbs. vegetable oil over high heat. Add the meat and cook until brown on all sides and slightly crispy. Pour sauce over meat and add green onions. Heat through and serve immediately over rice.

WW Points: 6 points for 1/6th of recipe (+ 1 c. rice= 4 pts.)

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1 comment:

  1. I made this for our family dinner tonight and let me tell you how amazing our house smelt...not to mention how delicious this meal was. Thank you SO much for this recipe!

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