); ga('require', 'displayfeatures'); ga('require', 'linkid'); ga('set', 'anonymizeIp', true); ga('set', 'forceSSL', true); ga('send', 'pageview');

4061 Powder Mill Road, Suite 705 • Calverton, MD 20705 • Phone: 301.595.8600 • Toll Free: 877.595.8605

Made at home by our own Sara Aulebach, the recipe comes highly recommended!

Ingredients:

  • 1 tablespoon Vegetable oil
  • 1-2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup Vegetable oil
  • 1 1/2 pounds flank steak
  • 1/2 cup cornstarch

Directions:

Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45-degree angle. Some of the really long pieces I cut in half to make them more bite-sized.

Toss flank steak with cornstarch and let sit 10 to 15 minutes.

Heat 1 cup Vegetable oil in a large pan over medium-high heat.

Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Remove from heat and serve over rice.

Tips adapted from https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/

Links are being provided for information purposes only. Raymond James is not affiliated with and does not endorse, authorize or sponsor any of the listed websites or their respective sponsors. Raymond James is not responsible for the content of any website or the collection or use of information regarding any website’s users and/or members. Raymond James does not provide tax or legal services. Please discuss these matters with the appropriate professional.