Let's continue with the favorite retaurant dish theme...

Ever since little "R" joined our family it seems much more difficult for my husband and I to go out to dinner. At least to some of the nicer restaurants that we used to enjoy. There's always the option of taking R with us but let's face it...there's no real enjoyment for me in that. We can get a babysitter, but by the time we pay the babysitter, and pay for dinner, we've blown a weeks worth of groceries. Maybe we could find more justification if I couldn't or didn't like to cook, but since I do like to cook...well...we don't get out as much as we used to. I'm sure once the children start adding up, I'll find more justification and motivation for pure sanity sake. But for now most our date nights start after R goes to bed, 7:30 or 8, some yummy food, a good DVD, and some snuggling on the couch.

Yesterday, I shared one of my favorite dishes from the Cheesecake Factory. Today I have my hubby's favorite dish from PF Changs; Mongolian Beef! I have to say, it's one of my favorites as well. We make it on those nights we think about going out, but opt to stay in. Enjoy!

(I have to apologize for this picture. Beef is always the hardest thing for me to photograph. I had a really hard time this night and for some reason just couldn't get the lighting right. Oh well, you'll have to trust me. This taste much better than this picture looks.)

MONGOLIAN BEEF
(Recipe Copycat from P.F. Changs)

2 t. vegetable oil
1/2 t. ginger, minced
1 T. garlic, chopped
1/2 C. soy sauce
1/2 C. water
3/4 C. dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 C. cornstarch
4-6 large green onions

1. Make the sauce by heating 2 t. of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove it from the heat and set aside.
5. Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
6. Place the beef into a large zip lock bag. Pour the cornstarch over the beef and shake until all the meat is well coated. Take the beef out of the bag, shaking each piece to remove excess starch. Let the beef sit for about 10 minutes so that the cornstarch sticks.
7. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
8. Heat the oil over medium heat until it's nice and hot, but not smoking.
9. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. (You don't need a thorough cooking here since the beef is going to go back on the heat later.) Stir the meat around a little so that it cooks evenly.
10. After a couple 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.
11. Put the pan back over the heat, dump the meat back into it and simmer for 2-3 minute.
12. Add the sauce, cook for one minute while stirring, then add all the green onions.
13. Cook for 2-3 more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
14. Serve over rice.
15. Serves 4 people.