Mongolian Beef

One of my favorite restaurants is P.F. Chang's. And my favorite menu item is Mongolian Beef. So you can imagine my joy the day I stumbled across Sun-Bird brand's Mongolian Beef Mix in the grocery store. I was browsing the Asian Food section to check the price on rice wine vinegar, but instead found a little yellow packet that made my mouth water. For 72 cents (and $6.03 for a pound of flank steak and $1.00 for a bunch of green onions), I was on my way to another delicious budget meal!

In a matter of five steps and about 35 minutes (prep and cook time) you will have a tasty P.F. Chang-quality dinner for two for less than the price of one of their appetizers! I will say the prep work was a bit time consuming because I chose to very thinly slice the steaks; in other words, one 1/2-inch steak became two 1/4-inch steaks, then I continued slicing them into one-bite pieces from there. (If you've ever had P.F. Chang's Mongolian Beef, you know what I'm talking about!)

The taste was comparable, although Sun-Bird's mix packed more heat. (Keep your beverage glass full...it felt like my mouth was on fire!) I made a side of brown rice to serve with the beef, and you can see from the picture below one dish looks more "soupy"...that's because I like to pour the rice in and let it soak up the seasoning, too!