Copycat P.F. Chang's Mongolian Beef

• Gluten free

• Meat

  • 1 lbs Beef

• Produce

  • 2 tbsp Garlic
  • 1 1/2 tsp Ginger, ground

• Condiments

  • 17 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 2/3 cup Brown sugar
  • 1 tbsp Corn starch
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 3 1/3 tbsp Vegetable oil

• Liquids

  • 1 3/16 cup Water

Found on lecremedelacrumb.com

Description

Ingredients

• 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
• ½ teaspoon baking soda
• 1 teaspoon sugar
• 1 tablespoon corn starch
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoons vegetable oil
• 4 teaspoons vegetable oil
• 1½ teaspoons ground ginger
• 2 tablespoons minced garlic
• 1 cup soy sauce
• 1 cup water
• 1⅔ cup brown sugar
• 3 tablespoons cold water + 1½ tablespoons corn starch
• Optional: sliced green onions, sesame seeds, rice

Directions

• Combine all marinade ingredients in a smal bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
• Drain marinade from zip-lock and set beef aside.
• In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium. add ½-1 cup of sauce (depending on how saucy you want your beef). Stir and cook 1-2 minutes longer. Serve over rice with green onions and sesame seeds if desired.