Mongolian Beef with Asian Peanut Broccoli
Crispy Mongolian Beef (P.F. Chang’s) with Asian Peanut Broccoli
Not sure why but I have been on an Eastern food binge lately. Salty and spicy with a touch of sweet. It just works. So I got suckered into another “copy cat” recipe. This time by P.F. Chang’s. It’s been a while since I have been to a P.F. Chang’s and my typical meal consists of General Tso’s Spicy Chicken and/or lettuce wraps. It’s one of those places that I just can’t sacrifice my chicken to try something else. So in full disclosure, I have never had this recipe before so I can’t comment on how close it is to their dish.
I found the recipe from a new site I ran across called “Gimme some Oven”. Great site with impeccable food photography and arrangements. Recipes look solid too. So anyway, I take her copy cat Mongolian Beef and look at the ingredients and apply some creative license based upon my taste. I lowered the sugar content and added some heat (Sriracha). The other thing I did was to work in a side dish of broccoli with a nice naturally sweetness from natural peanut butter.
So how did it turn out? Pretty damn delicious. Jill even said it was one of my best Asian dishes. So either I suck at Asian food, she is placating me or it was delicious. I must admit by reducing the sauce down to a syrup does also concentrate the sodium from the soy. We liked it that way, especially when you work in the broccoli with that peanut butter sauce. Really fantastic. I also liked how the beef maintained a really nice chew and how it was coated in that deep dark syrupy sauce. The broccoli was only slightly cooked so the crunch was a punch of freshness.
1 flank steak
3 green onions (sliced)
1 tbs of minced ginger
5 cloves of minced garlic
Vegetable oil for cooking
3/4 cup of soy sauce (gf)
3/4 cup of water
1/2 cup of brown sugar
1/4 cup of Sriracha
1/4 cup of cornstarch
Kosher Salt and Pepper
1/4 cup natural peanut butter
1 tbs rice wine vinegar
1 tbs soy sauce
1 tbs honey
dash of sesame oil
water for thinning it.
1. First step. Trim your flank steak and then slice it on the bias (45 degrees) against the grain for maximum tenderness. Sprinkle a little pepper and then cornstarch. Coat it well and set it aside for later.
2. Let’s get the sauce going. In a sauce pan with a little oil soften your minced garlic and ginger. Then add the soy, water and brown sugar. Get it to a nice simmer and let it ride.
3. Now fire up your wok on medium high with a bit of oil. My Wok is nonstick so I don’t really need any but you might. Add your beef and let it brown.
4. While your beef is browning you are going to chop your onions, broccoli and make your peanut butter sauce. So chop first and then make your sauce in a glass measuring cup put all your ingredients in (rice wine, peanut butter, soy, honey, sesame oil and a little water) Put it in the microwave for 30 seconds to allow the peanut butter to combine with everything else.
6. Okay while your saucy beef is reducing. Heat a large bowl of water in the microwave (3m). Get it to a boil for close to it. Add your broccoli for 30 seconds and then immediately shock it in ice water to stop the cooking. Strain the water/ice and put your broccoli, nuts and onions in a bowl and add half of your peanut butter sauce. Stir until well coated.
7. Finish your beef by removing from the heat and adding the onions. Quick stir and now serve over some rice. Plate your broccoli and top it with some of the peanut butter sauce. Enjoy!