Pei Wei Kung Pao Beef Recipe
Pei Wei Mongolian Beef is 1 of the favorite card items of so many people. Y'all tin can enjoy this sweet crispy beef in a tangy sauce straight out of your ain kitchen.
You tin prepare your own Mongolian beef, it isn't as well hard to practice. Pei Wei's Mongolian beefiness is made with beef tenderloin, scallions, and fresh button mushrooms.
If you lot have never heard of Pei Wei, it is a restaurant chain owned by the same people who own P.F. Changs. Many of the recipes are very like. So if you similar P.F. Changs Mongolian beef, you lot may like this recipe.
Mongolian Beef has been the star of Mongolian BBQ joints and a popular Chinese restaurant dish for decades. Although you are at present more likely to see Orangish Beef or Beef and Brocolli on the local Chinese takeout carte du jour, many people still can't get enough of Mongolian Beefiness with its crispy meat and vegetables in a simple stir-fry sauce. Pei Wei Mongolian Beefiness isn't difficult to make, and it's definitely worth cooking.
Where Did Mongolian Beef Come From?
The history of Mongolian Beef is confusing and contains more myths than a bad Kung Fu movie. Showtime, the wide-reaching conventionalities that the origin of the dish comes from the habit of Mongols putting meat under their saddles to tenderize as they roamed across the plains is simply not truthful. Mongolian Beef is not even from Mongolia at all. It'due south Taiwanese!
The truth is that back in the 1950's a comedian and restaurant Wu Zhaonan created a chain of BBQ restaurants in Taipei. Originally from Beijing, Wu wanted to open restaurants featuring his beloved Beijing-style barbeque. But due to the political bug between Taiwan and China, Wu decided to claim the cooking style was Mongolian instead! Wu's Mongolian BBQ restaurants became so pop that other restaurant owners started adding the chain's favorite recipes, like Mongolian Beef, to their own menus.
The All-time Beef to Use for Pei Wei Mongolian Beef
You lot can use just about any cutting of beef for this dish as long you slice it thinly. Flank, sirloin, and rump steak are skillful choices, but perchance the platonic cut is skirt steak. Not just is brim steak full of flavor, but information technology's relatively cheap. Every bit a bonus, the cut has plenty of fat, which is a expert thing when it comes to stir-frying. Nonetheless, skirt steak does have i major drawback. It is known for being a bit tough and chewy. Just there are a couple of ways effectually that.
The first play a joke on is to cut brim steak across the grain of the meat. A skirt steak is basically a rectangle, and it may seem logical to slice beyond the short side like a loaf of breadstuff. But that would be a error. The grain runs the curt way across a piece of skirt steak. If yous cut with the grain, you will go overly chewy pieces of meat. Instead, slice the brim steak lengthwise into about iii to four-inch sections. Then cut the skirt steak at an angle, beyond the grain, into half-inch thick slides.
The second secret is to requite the slices a good whack with the apartment side of a meat tenderizer. Place the slices in a single layer between ii pieces of parchment paper or plastic wrap. Gently pound the meat. Don't use an up-and-downward motion. Instead, push the meat with the meat tenderizer in all directions from the middle of each slice. The goal is to spread the meat'due south fibers and ensure that the slices are however thickness to cook evenly.
Tips for Cooking and Serving Pei Wei Mongolian Beef
- Serve with cauliflower rice.Skip the starch and choose healthier cauliflower rice. If you lot accept never eaten information technology before, information technology tastes much amend than it sounds, and it's well worth a try.
- Cook the beef apace over loftier rut.Once the outside of the meat is crispy, remove it from the pan to cool. Overcooking makes the beef chewy.
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Ingredients
Here's a list of what you demand:
- Beef tenderloin or brim steak
- Cornstarch
- Vegetable oil
- Sesame oil
- Fresh ginger
- Garlic
- Soy sauce
- Water
- Maggi seasoning
- Rice wine vinegar
- Dark-brown carbohydrate
- White button mushrooms
- Scallions
Ingredient Notes
Pei Wei makes their Mongolian beefiness with tenderloin, just you can utilize skirt steak. Information technology won't be quite the same, but skirt steak works very well. If you are going to use a skirt steak, you need to cut the meat on a bias, meaning you lot demand to cut it diagonally.
And then take a meat tenderizer and pound the meat a little to get a more tender cut of beefiness. It won't be quite the same, because tenderloin but isn't a skirt steak, only it works very well.
How to Brand Pei Wei Mongolian Beef
- Slice beef very thin and place meat between sheets of plastic wrap.
- Utilize a meat tenderizer and gently pound meat into uniform thickness.
- Identify cornstarch in a bowl and dip steak pieces into cornstarch and milk shake off the excess.
- Allow the cornstarch dipped pieces of meat to rest for 5 to 10 minutes.
- In a wok or large skillet, heat vegetable oil, and sesame oil.
- Sauté beef in batches until merely done and the outside begins to crisp.
- Remove meat from the pan.
- Add together minced ginger and garlic to the pan and sauté ginger and garlic for one infinitesimal.
- Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar. Stir until the sauce thickens.
- Return meat and mushrooms to the pan.
- Cook for ane minute and so add scallions and stir to combine.
- Serve with chopped scallions sprinkled on elevation.
I don't recommend reheating this dish, it doesn't stay in an ideal country when leftover. So be sure to eat this one afterward it is prepared. Many dishes reheat well, but this isn't one.
Do you bask Asian recipes? Try these!
- Benihana Fried Rice
- Chinese Hot Mustard
- CPK Thai Chicken Pizza
- Egg Foo Immature
- Hibachi Salad Dressing
- Hunan Chicken
- PF Changs Lettuce Wraps
- Shrimp Tempura
- Spare Rib Tips Chinese
- Sweet N Sour Chicken
Favorite Beef Recipes
- How to Cook Beefiness Chuck Roast
- Southern Beefiness Stew Instant Pot
- Steak Fettuccine Alfredo
Check out more than of my easy Asian recipes and the best restaurant copycat recipes hither on CopyKat!
- eight ounces beefiness tenderloin or brim steak
- 4 tablespoons cornstarch
- 4 tablespoons vegetable oil
- one teaspoon sesame oil
- 1/2 teaspoon fresh grated ginger
- two garlic cloves minced
- one/3 cup soy sauce
- one/3 cup water
- 1 teaspoon Maggi seasoning
- 1 teaspoon rice wine vinegar
- 1/2 cup brownish sugar
- iv ounces white push button mushrooms, stem removed and quartered
- ii – three scallions diced
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Slice beef very thin, approximately 1/4 to 3/eight inches thick. Identify meat between sheets of plastic wrap and utilise a meat tenderizer and gently pound meat into compatible pieces. If you are using brim steak cut the meat diagonally, it will help make the meat more than tender.
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Place cornstarch in a bowl and dip steak pieces into cornstarch and milkshake off excess cornstarch. Allow the cornstarch dipped pieces of meat to remainder for 5 t0 10 minutes and then the coating sticks to the meat.
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While the meat is resting y'all can continue to prep the remaining ingredients.
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In a wok, heat vegetable oil and sesame oil. Saute beef until but done, and the outside begins to crisp. Remove meat from pan. You may need to do this a few pieces at a time.
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Once all of the meat has been cooked and removed from the pan, add minced ginger and garlic. Saute ginger and garlic for approximately 60 seconds, the remaining oil should become very fragrant.
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Add soy sauce, water, Maggi seasoning, chocolate-brown carbohydrate, and rice wine vinegar. Stir until the sauce thickens.
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Render meat to the pan and add together quartered push mushrooms to the pan. Melt for some other 60 seconds or and so and add one-half of the chopped scallions.
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When serving the Mongolian beef add remaining scallions to the dish.
Calories: 879 kcal | Carbohydrates: 73 one thousand | Protein: 26 g | Fat: 55 g | Saturated Fat: 33 one thousand | Cholesterol: 79 mg | Sodium: 2405 mg | Potassium: 680 mg | Fiber: 1 g | Carbohydrate: 55 g | Vitamin C: i.ii mg | Calcium: 61 mg | Iron: four.3 mg
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