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A couple weeks ago during girl's weekend, my Mom and I decided to pop into PF Changs for a delectable dinner out.

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Right away we agreed to split an entree, as they're usually enough big plenty for two. I order of my Mom'due south favorite Chinese dish of all time – Mongolian Beef – comin' right upwardly!

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The first bite was simply sensational. The thinly sliced beefiness melted in our mouths, while the consistency and gustatory modality of the subtly-sugariness sauce was spot on.

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It was nigh, dare I say, perfect.

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Simply virtually perfect though, because the teeny-tiny plate sitting on our table was inappreciably enough for one, AND it was overflowing with 5 times as many green onions as pieces of beefiness!

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"Where's the Beef?!" we wanted to shout!

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"I'm going to write a letter." my Mom declared, in between bites of delectable just hard-to-detect meat unearthed from an endless supply of green onions.

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Oh, I oasis't told you? My Mom's a letter author. If yous mess with her, she will totally tell someone about it.

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"Mom, don't write a alphabetic character." I tried to reason with her. "This is conspicuously a travesty, simply nobody at PFC'southward gives a rip what we think," knowing she'd write one anyways.

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Which, obviously, she did. And, obviously, got a $25 souvenir certificate in the mail because of it!! "Uh-HUH!" she exclaimed when she ripped open the letter.

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This recipe'south for you, Mom. May you never accept to write some other Mongolian Beefiness related letter ever over again.

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Description

Copycat PF Chang's Mongolian Beef tastes merely like PF Chang's version, merely is made much healthier, and cheaper, at home!

Ingredients

Serves iv

  • 1lb flank steak, sliced thinly against the grain
  • one/four loving cup cornstarch
  • two-1/2 Tablespoons vegetable oil
  • ane/2 bunch asparagus, trimmed and cutting into bite-sized pieces
  • 3 garlic cloves, grated or finely minced
  • 1 inch knob of ginger, peeled and grated or finely minced
  • ane/two cup low-sodium soy sauce or gluten-gratuitous tamari (dish volition not be GF if using soy sauce)
  • 1/2 cup water
  • ane/3 loving cup brownish sugar
  • 3 dark-green onions, cut into thirds
  • cooked rice

Directions

  1. Toss the flank steak with cornstarch in a plastic handbag until all the pieces are coated. Empty into a colander and shake off excess cornstarch. Set up aside.
  2. Heat 1 Tablespoon oil in a large skillet over medium-high estrus. Add together asparagus and cook for i minute. Add in garlic and ginger, and then immediately add in soy sauce or tamari, water and dark-brown sugar. Turn heat downwardly to medium and let the sauce simmer for 2 minutes. Cascade the sauce mixture into a bowl and set aside.
  3. Heat 1-1/two Tablespoons oil in the same skillet over loftier rut. Add the beef and melt, stirring every and so often, until it is just barely cooked. Some pink withal showing is ok. Add together the sauce with asparagus back into the skillet, plough the heat down to medium-low, and simmer until sauce reaches your desired thickness.
  4. Stir in green onions and serve over rice.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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Why buy overpriced, undersized, most non-existent Mongolian Beef (chicken, or salmon!) at a eatery, when you can easily make information technology at home?!

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Savour!