P. F. Chang's Mongolian Beef - Copycat Kosher


Enjoy this Copycat Kosher recipe -- which some say is as good as the original! 



2- teaspoons vegetable oil
1/2 teaspoon fresh ginger, minced
1-tablespoon garlic, chopped
1/2-cup low sodium soy sauce
1/2-cup water
3/4-cup dark brown sugar
1-cup vegetable oil
1 lb. skirt steak or hangar steak, london broil, or boneless rib (About 1" thick steak)
1/4-cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths



Heat 2 teaspoons vegetable oil in a medium saucepan over low heat.
Until warm
Add ginger and garlic to the pan; Sautee gently (careful not to burn) and then immediately add the soy sauce.
Dissolve the brown sugar in the sauce, and simmer the sauce over medium heat for 2-3 minutes or until the sauce thickens.
Remove from the heat.

With a sharp knife, slice the steak against the grain into 1/4" thick bite-size slices
Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes at room temperature so that the cornstarch adheres

Heat one cup of oil in a wok or skillet until hot
Add the sliced beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
Remove with a large slotted spoon, and place on paper towels.
Pour the oil out of the wok or skillet.
Return the pan to the heat; Add the meat- simmer for about one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.

2 -3 servings

Serve with fresh broccoli, steamed rice



Copycat Kosher