P.F. Chang’s Mongolian Beef

Mongolian Beef 3
I’ve been really off my game lately when it comes to cooking. But I finally bit the bullet and made a real meal for the first time in forever. It was this P.F. Chang’s Mongolian Beef and it was the best thing I’ve made in a really really long time.

Mongolian Beef 1

I love this dish at P.F. Chang’s and when I found the copycat recipe I figured it would be good but nowhere near what the restaurant produces. Well, I was wrong because it really was just as good and so much cheaper to make than the real deal.

It was crispy and tender and the sauce was just perfect. Not only was the flavor spot on but it thickened up nicely to coat the beef just right. Mmm, I’m not usually a leftover kind of girl but as soon as we were done eating this for dinner, I was dreaming about having it for lunch the next day. Now that’s a sign of a good dish!

P.F. Changs Mongolian Beef
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  1. 2 teaspoons vegetable oil
  2. 1/2 teaspoon ginger, minced
  3. 1 tablespoon garlic, chopped
  4. 1/2 cup soy sauce
  5. 1/2 cup water
  6. 3/4 cup dark brown sugar
  7. vegetable oil, for frying (about 1 cup)
  8. 1 lb. flank steak
  9. 1/4 cup cornstarch
  10. 2 large green onions, sliced on the diagonal into one-inch lengths
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over medium-low heat. Add ginger and garlic to the pan and saute until softened. Add the soy sauce and water before the garlic scorches.
  2. 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. Remove it from the heat.
  3. 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).
  4. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  5. As the beef sits, heat 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).
  6. Heat the oil over medium heat until it's nice and hot, but not smoking. 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.
  7. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.
  8. Put the pan with the sauce back on the stove over medium-low heat. Add beef and green onions to the sauce then stir until they are thoroughly coated. Bring to a simmer for about a minute. Serve over steamed white rice.
Meg's Everyday Indulgence http://megseverydayindulgence.com/

One comment

  1. […] gluttonous, we make a big Chinese feast. It usually consists of Skinny Bang Bang Shrimp, Mongolian Beef or Beef and Broccoli, fried rice and these crab rangoon as an appetizer (because clearly […]

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