Chang's Mongolian Beef (& Vegan version) :rectnt :photo

PF Chang's Mongolian Beef

Or in my case, vegetarian "beef"! :smile
:recrev The whole family enjoyed this new dish, which is immediately moving to a “family favorite” category! My son Monte, recently home after a year away, exclaimed, “This is out of this world, the galaxy, the universe!” And one of my daughters was already busily copying the recipe within minutes after supper, lest it should become lost in “Mommy’s” myriad of recipes! –LuAnn


2 teaspoon vegetable oil
1/2 teaspoon minced ginger
1 Tablespoon chopped garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
1/2 to 3/4 pound chopped Chinese cabbage, whole green beans or broccoli florets* (for Vegan version)

1 cup vegetable oil (Vegan version use 1/2 cup)
1 pound flank steak (Vegan version uses Choplets, or preferred meat substitute* see below)
1/4 cup cornstarch
1 large (bunch?) green onions

Cooked Jasmine rice


Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan over med/low heat.
(Don't get the oil too hot or you'll get a major splatter when adding liquids).
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, (add chopped Chinese cabbage in Vegan version) then raise the heat to med and boil the sauce for 2-3 minutes (5-6 minutes for Vegan version) or until the sauce thickens (and cabbage cooks in Vegan version).
Remove from heat.
Prepare the meat (Choplets) by slicing against the grain into 1/4 inch thick slices.
(Tilt the blade of you knife at about a 45º angle to the top of the meat (Choplets) so that you get wider cuts).
Dip the meat (Choplets) pieces into the cornstarch to apply a very thin dusting to both sides of each piece.
Let the meat (Choplets) sit for about 10 minutes so that the cornstarch sticks.
As the meat strips (Choplet strips) sit, heat up the oil in a wok or skillet.
Add the meat (Choplets) to the oil and saute for just 2 minutes or until the beef just begins to darken on the edges.
(Stir around a little so that it cooks evenly).
After a couple minutes, use a large slotted spoon to take the strips out onto paper towels, then pour the oil out of the wok.
Put the pan back over the heat, dump the strips back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for 1 more minute, then remove the strips and onions with slotted spoon to serving plate.
Leave excess sauce behind in the pan.
Serve over jasmine rice.
LuAnn's Changes for vegan version: *As I mentioned, I used a vegetarian meat substitute in place of beef; in this instance, it was a canned Worthington (Kellogg's) product, called Choplets, which I sliced in the same way described in the recipe
*To boost the vitamin/fiber content (beef has NO fiber), I added a bunch of Chinese cabbage that I picked up from one of the Asian specialty markets in town to the simmering brown sugar-soy sauce mixture, increasing the time from 2 to 3 minutes to 5 or 6 minutes, or until the cabbage was tender-crisp (FYI, I cut the stems diagonally in about 2-inch lengths and cooked those for several minutes first, before adding the leafy portion of the cabbage).
*I reduced the amount of oil in which the Choplet strips were browned from 1 cup to 1/2 cup.

Source: Ron Douglas of, who attributed with the recipe; posted by LuAnn for KRT.

MEAT - BEEF # 20

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