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I love Chinese food! From the time I was a very little girl, my parents would make my brother and me use chopsticks to eat at the Chinese restaurants. They said the food didn’t taste as good if you used a fork. To this day, I believe it. When I saw this pin from Six Sister’s Stuff, I knew I had to add it to the Pin Test list.
Six Sister’s Stuff is a great blog. Just read their “about us” page and you can feel their family love. Now, my mother was one of 5 sisters and they had some fantastic stories to tell. I used to love listening to them. They loved to joke and laugh. I can only imagine what that would be like since I only have the one brother. Don’t get me wrong – I love my brother… well, like a brother. (Oh, so cliché) He likes Chinese food, too. Actually, he likes any kind of food but let’s not go there. Which brings us back to the Pin Testing.
After reviewing the recipe a few times, I started the rice before starting anything else. It looked like it wouldn’t take very long, as most Chinese food cooks quickly. It was a wise decision. Then I got the rest of the ingredients together.
Heat the oil in a medium pan and saute the garlic and ginger for a minute or so.
Add the soy sauce, water, and brown sugar.
Whisk it together and bring it to a boil for a couple of minutes to thicken.
While that’s starting to boil, thinly slice the flank steak on an angle, as the instructions say.
Then dip the steak slices in cornstarch. That’s a new one for me. I’ve always dredged in flour. I love learning something new!
By now the sauce will have boiled for a bit, so remove it from the heat.
Once all the meat is dusted with cornstarch, let it set for about 10 minutes while the oil in the Wok gets hot.
Cook the meat in batches since it will not all fit into the wok at once.
Cook it just until it browned, then remove it with a slotted spoon and drain it on paper towels. Once it’s all done, add the meat into the saucepan with the green onions and heat through.
I served it over the hot rice and with stir fried veggies.
Overall Rating: 4.15 Pins
Accuracy: The recipe execution was as the directions instructed, but most of the Mongolian Beef I’ve had at PF Chang’s and other Chinese restaurants had substantially more onions, both green and/or yellow. It tasted good, but it needed more onions to balance the sweetness of the sauce. 4 Pins
Difficulty: This recipe requires some knife skills in order to thinly slice the flank steak. Also, flash frying the meat in oil raises the level of danger to novice cooks. 3 Pins
Time: It took a little longer than I expected to get all of the steak slices dusted with the cornstarch, but start to finish it took about the same or less time than to send someone out to get Chinese take out – roughly 40 minutes. 5 Pins
Cost: The flank steak is about $10-$15 unless you can find it on sale. I debated including the cost of a wok since it’s not common to most kitchens (I have 2, but I don’t have a common kitchen). Since the recipe said you can use a skillet, I let that go. 4 Pins
Practicality: This is a good homemade alternative to Chinese take-out, and you don’t have to leave a tip. Although, the next time I make this, I’ll add the extra onions. 5 pins