Beef with Snow Peas
This is such an easy and delicious recipe! We love P.F. Chang’s Mongolian Beef. This recipe emulates it very well - first tried in April 2021. Use Flank Steak, Flap Meat, or Skirt Steak. This holds in the oven well so you can make it early and keep it warm.
Prep: 15 Cook: 15 Total: 30 Servings: 6
Ingredients
- 1 tablespoon oil
- 1 cube minced ginger
- 1 cube minced garlic
- ½ cup soy sauce
- ½ cup water
- ½ cup brown sugar
- 1 cup oil
- 1½ pounds flank steak, flap meat or skirt steak
- ½ cup cornstarch
- ¼ teaspoon red pepper flakes (optional)
- 1 bunch green onions, cut on diagonal into 2-inch pieces (optional)
- Add broccoli, asparagus, snow peas, zucchini, mushrooms, etc. (optional)
Directions
- Make the sauce in a saucepan. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
- Add soy sauce, water, and brown sugar. Bring to a boil, then reduce heat and simmer until slightly thickened (coats the spoon) which takes about 15 minutes.
- Slice beef against the grain into 1/4-inch slices. Make all the pieces bite sized. Cut around all fat as this will leave undesirable chewy pieces.
- Mix the beef with cornstarch in a large bowl and let sit 10 to 15 minutes.
- Heat ½ to 1 cup Vegetable oil in a large pan over medium-high heat.
- Add beef (cook it in 3 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
- Remove beef with a slotted spoon and discard cooking oil.
- If adding vegetables, quickly stir fry them. When slightly tender, over medium heat, add the beef and sauce and stir until desired consistency for up to 1 minute. If needed, add cornstarch to thicken (do not overcook the vegetables trying to thicken the sauce).
Notes
- Inspired by: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/
- Beef – about $4.99 per pound on sale
- Oil - 1 cup of avocado oil costs about $2.40
https://alanharmon.net/recipes/1-16-beef-with-snow-peas/