Mongolian Beef and Asian Cabbage Salad

 Our favorite meal at P.F. Chang’s is their crispy, delicious Mongolian Beef.  I found this copycat recipe and just had to try it.  It is a little more involved and takes more time than my standard recipes, but it is a keeper!  My extended family has been raving about “that time Dorothy made that awesome Mongolian Beef” since we ate it.  I do mean raving, too.  The salad is a perfect side for this dish, and is a cinch to make. 

Mongolian Beef
original recipe found here

•  2 tsp vegetable oil
• 1/2 tsp ginger, minced
• 1 Tbsp garlic, chopped
• 1/2 C soy sauce
• 1/2 C water
• 3/4 C dark brown sugar
• vegetable oil for frying, about 1 C
• 1 lb flank steaks, sliced against the grain into 1/4″ thick slices (tilt your blade at 45 degrees for wider cuts)
• 1/4 C cornstarch
• 2 large green onions, sliced on the diagonal into one-inch lengths

1. Heat 2 tsp vegetable oil in medium saucepan over medium-low heat.  When hot, add ginger, garlic, and soy sauce.  Dissolve the brown sugar in the sauce, then raise the heat to medium and boil until the sauce thickens, about 2-3 minutes.  Remove from heat.
2. Dip steak pieces into cornstarch to apply a very thin dusting to both sides.  Let sit for about 10 minutes to the cornstarch sticks.  Meanwhile, heat up frying oil in a wok or skillet over medium heat.  Add the beef to the oil and sautee until the beef just begins to darken on the edges, about two minutes.  Use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
3. Put the pan back over the heat, dump the meat back into it, and cook thoroughly.  Add the sauce, cook for one minute while stirring, then add all the green onions.  Cook for one more minute, then remove the beef and onions with slotted spoon to a serving plate, leaving the excess sauce behind in the pan.
4. Serve over rice.

Asian Salad
original recipe found here

• 1 package ramen noodles, crushed
• 1/2 C blanched slivered almonds
• 1 tsp sesame seeds
• 3 Tbsp butter, melted
• 1 bag coleslaw (cabbage and carrots)
• 3 green onions, chopped
• 3/8 C vegetable oil
• 1/8 C distilled white vinegar
• 1/4 C white sugar
• 1 Tbsp soy sauce

1. In a skillet over low heat, brown ramen noodles, almonds, and sesame seeds with melted butter.  Take off heat and cool.
2. In a small saucepan, bring oil, sugar, and vinegar to boil for one minute.  Cool.  Add soy sauce.
3. In a large bowl, combine coleslaw and chopped green onions.  Add the noodle and soy sauce mixture.  Toss to coat.  Serve.