How many of you have eaten at PF Chang’s? Isn’t it sinfully delicious.
The hubby and I had our first date there. So its safe to say that this restaurant has a lot of wonderful memories for me. Unfortunately, I just can’t eat there anymore. Their scrumptious dishes are laden with calories. The hubby’s favorite is Mongolian beef. It’s so sinful that is has 1030 calories and 28 PP per serving.
You are better off trying my version.
9 PP per serving
1 large egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons cornstarch (corn flour)
1 pound market steak, sliced thin
1/4 cup canola oil (or more)
1 1/2 inch piece fresh ginger root, shredded
4 scallions, cut diagonally 1/8″ slices
1/2 teaspoon salt
1 tablespoon sherry
1 tablespoons sesame oil
In a bowl combine the egg, 1 Tablespoon of the soy sauce, cornstarch and salt, stirring until the mixture is well blended.
Add the steak, tossing it to coat it with the marinade, and let it marinate, covered at room temp for 40 minutes.
In a pan, heat oil and pan fry the beef in batches, stirring to separate the slices, transferring the pieces, with a slotted spoon, to a plate.
Heat the remaining oil in the pan. Add the ginger root and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minute, or until the scallions are limp.
Return the beef to the pan, add the remaining tablespoon of soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through.
Remove the pan from the heat, add the sesame oil, and stir the mixture to distribute the oil.
Transfer the mixture to serving dish and serve with white or brown steamed rice.
Recipe adapted from chinesefooddiy