Do you miss P.F. Chang's? I've only been there twice, so no, I don't really miss it, lol. But that said, they do have a pretty good Mongolian Beef!!
In a Ziploc bag, combine the cornstarch with the baking soda. Add the sliced beef and make sure that each piece is fully coated.
Heat a large frying pan with some oil (canola or vegetable).
Add the beef, shaking off any excess corn starch, in a single layer and cook on each side for about 1 minute. Remove it from the pan after it is done cooking.
Add the ginger, garlic, and peppers to the pan and sauté for 10-15 seconds.
Add the beef stock (water if preferred), soy sauce, and dark brown sugar to the pan and let it come to a boil.
Add the beef back again and let the sauce thicken. The cornstarch in the beef should thicken the sauce. If it doesn't get as thick as you want, you can always make a cornstarch slurry (water and cornstarch) to thicken it.
Add the green onions, stir to combine everything.
For most dishes that require to be stir fried, it often doesn't take a lot of time for each ingredient to be needed. Thus, it is a good idea to have all of your food prep done before you start cooking.
0 servings