Healthier Than PF Chang's Mongolian Beef
Mmmm PF Chang's, nothing like delicious, authentic.....American food! Other than the decor, there is nothing really Asian about PF Chang's. Its about as Chinese as the Wu-Tang Clan. Even though the name sounds like an Asian-American law firm. But the food though! I mean who doesn't love steak drizzled in sugary soy sauce?! It's like dinner and dessert at the same time, you know, if you're into that. So being myself and seeing all of the copycat recipes for this, I was determined to make something that had the great flavor that didn't require you to consume a half a cup of sugar per serving without sacrificing the flavor we love from this dish.
I don't really fit the mold of Asian stereotypes. I'm not very good at math, get frequently destroyed at chess and didn't even know what dim sum was until I was 26. This dish is all about expectations though. Take it from me, the usual rule of thumb is, when you walk into an Asian restaurant it should be full of Asians. That's how you know its good and authentic. However, when I walk into Chang's, I know what to expect, sugary steak...and some legal advice? So if you'd like to try my Wu-Tang Style, let's begin then...
Prep time: 15 minutes
Cook time: 15 minutes
3 tablespoons oil (vegetable or olive)
1/2 teaspoon ginger , minced
4 cloves garlic, finely minced
1/2 cup soy sauce (low sodium)
1/4 cup water
1 1/2 teaspoon of stevia
1 tablespoon and 1 teaspoon of brown sugar
1 1/2 lb flank steak (or your favorite cut of beef thinly sliced against the grain about 1/4 inch thick)
1/4 cup cornstarch
3 green onions , sliced, separated lighter green and dark green parts
Toss the beef in the cornstarch and place in colander to shake off any excess and clumps.
Heat 1 tbsp oil in a large skillet to medium.
Add in garlic, ginger, lighter green onion and cook for 1-2 minutes until fragrant.
Stir in soy sauce, water, brown sugar and stevia. Bring to a simmer and cook for 2-4 minutes until slightly thickened. Be sure not to over reduce or the sauce will be too salty. Set aside.
Add enough oil to a large wok or pan with high sides to fry the beef.
Heat oil until hot but not scorching.
Add in the beef in small batches. Don't over crowd the pan (it will steam the meat and become soggy. Brown the beef on both sides for 1-2 minutes on each side.
Remove from the wok with a slotted spoon and set aside.
Return beef and sauce to wok and toss to coat.
Bring the sauce back to a simmer and cook until thickened about 30 seconds to1 minute.
Serve immediately with dark green onions for garnish and rice.
About the author:
-Kurt Brewer is the Chiropractor/Owner of Synergy Rehabilitation & Chiropractic in Downers Grove, IL. When he is not treating patients, he is raising his daughter, traveling, lifting heavy things and trying to find ways to cook comfort food with a healthy twist. Follow him on Instagram for more pictures and recipes.