Mongolian Beef

During one of my foraging searches on the internet last week trying to come up with something new, wonderful and delicious for dinner I came across this recipe for P.F. Chang's Mongolian Beef. Never having had the privilege of enjoying PF Chang's version I wasn't quite sure what to expect; however, we weren't disappointed.

I pretty much followed the recipe to the letter except that as usual, I upped the flavor quotient by adding more garlic and ginger to the sauce, which also includes soy sauce, water and brown sugar. I also used pounded round unground...how's that sound... sorry, couldn't resist a small attempt at humor. The round roast was on sale last week and the big guy sliced it for me and pounded it down into tender little hunks of beefy goodness. Yes people, you can tenderize round somewhat, but in hindsight we would have been better off to stick to the flank or skirt steak called for in the recipe because some pieces were a tad chewy. Live and learn. Download Mongolian Beef

For a quick and tasty weeknight dinner, take your wok for a walk and give this a try. I guarantee on a bed of rice with a side of stir fried veggies, you'll be plum happy with the result.

Comments

[Nanan]

Looks lovely! And probably tons healthier than eating it at the restaurant!!!! I love round!!!

[June]

Lea - I love round too, especially on sale! There will be something else coming shortly that will use up the rest of the roast the big guy cut and hammered. As for healthier than eating it at the restaurant - I suppose you're right although I did suggest we go and try it out.

[pam]

Love that picture! It looks so good!

[Mags]

I've never had P.F. Chang's Mongolian Beef either but have heard others say how delicious it is.

It looks like you did a fantastic job replicating it with your pounded round unground...LOL

[June]

Pam - thank you so much! That's high praise cause you're such a talented photographer! I'm loving your 365.

Mags - thank you my friend. I'm going to try out the real thing one day soon.