Homemade Crispy Mongolian Beef (P.F. Chang's Style)

Instructions

1. 1

   **Prepare the Beef:** Pat the thinly sliced beef completely dry with paper towels. If using baking soda, toss the beef with 1 tablespoon of baking soda and let it sit for 15 minutes, then rinse thoroughly under cold water and pat very dry again. This step helps tenderize the beef.

2. 2

   In a shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dredge the beef slices in the cornstarch-flour mixture, ensuring each piece is fully coated. Shake off any excess.

3. 3

   **Prepare the Sauce:** In a medium bowl, whisk together soy sauce, dark brown sugar, 1/4 cup water, rice vinegar, grated ginger, and sesame oil. Set aside. In a small bowl, mix 1 tbsp cornstarch with 1/4 cup water to create a slurry; set aside.

4. 4

   **Fry the Beef:** Heat 3-4 cups of vegetable or canola oil in a large wok or deep, heavy-bottomed pot over medium-high heat until it reaches 350-375°F (175-190°C). Fry the beef in small batches for 2-3 minutes per batch, until golden brown and crispy. Do not overcrowd the pan, as this will lower the oil temperature and prevent crisping. Remove beef with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat until all beef is fried.

5. 5

   **Combine and Glaze:** Carefully pour out all but 1-2 tablespoons of the oil from the wok. Reduce heat to medium. Add the minced garlic to the wok and sauté for about 30 seconds until fragrant (do not let it burn).

6. 6

   Pour in the prepared sauce mixture. Bring to a gentle simmer. Slowly whisk in the cornstarch slurry and stir constantly until the sauce thickens to your desired consistency (it should be syrupy).

7. 7

   Add the fried beef back into the wok with the sauce. Toss quickly to coat all the beef evenly. Stir in most of the chopped green onions, reserving some for garnish.

8. 8

   Serve immediately over steamed rice, garnished with the remaining green onions.