P.F. Chang's Mongolian Beef (Copycat)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
751 kcal
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Course
Main Course
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Cuisine
Asian
P.F. Chang's Mongolian Beef (Copycat)
Description
This recipe begins by marinating thinly sliced beef strips in a mixture of baking soda, sugar, cornstarch, soy sauce, rice vinegar, and cooking oil. The baking soda tenderizes the meat, improving its texture. After marinating, the beef is drained and set aside while preparing the sauce.
The sauce blends toasted sesame oil, ground ginger, minced garlic, soy sauce, water, and brown sugar. It is heated until the sugar dissolves, then thickened by stirring in a cornstarch slurry. The beef is cooked until browned in a hot skillet, then combined with the sauce to coat evenly and simmer briefly.
Serving over rice and garnishing with chopped green onions and sesame seeds completes the dish, bringing savory, sweet, and aromatic flavors in balance. The recipe yields a sizable amount of sauce, so portions can be adjusted based on preference.
The method offers a reliable way to replicate the signature texture and flavor of this popular restaurant dish in a home kitchen.
Ingredients
- 1-2 pounds beef cut into strips, (suggestion: flank steak or stir fry beef strips)
- 4 green onions chopped
Marinade
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon corn starch
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons neutral cooking oil generic cooking oil
Sauce
- 4 teaspoons sesame oil toasted
- 1 ½ teaspoons ground ginger
- 2 tablespoons garlic minced
- 1 cup soy sauce
- 1 cup water
- 1 ⅔ cup brown sugar
- 3 tablespoons water cold
- 1 ½ tablespoons corn starch
- sesame seed for serving
- rice for serving
Instructions
- Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight. Drain marinade from zip-lock and set beef aside.
- To make the sauce, in a medium sauce pan whisk together toasted sesame oil, ginger, garlic, soy sauce, water, and brown sugar. Stir and heat over medium high heat until brown sugar has dissolved.
- While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved.
- Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat.
- In a large pan or skillet, cook beef strips over medium high heat until cooked through (5-8 mins) turning strips over throughout to ensure even cooking, reduce heat to medium.
- Add 1/2-1 cup of sauce (depending on how "saucy" you want your beef). Stir and cook 1-2 minutes longer.
- Serve over rice with green onions and sesame seeds if desired. Enjoy!
Notes
- The sauce recipe makes more than needed; adjust quantity if you prefer less sauce on the beef.
- Marinate the beef at least 1 hour or overnight for best tenderizing effect.
- Cook beef strips at medium-high heat, turning to brown evenly without overcooking.
- Serve immediately over rice with garnishes for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 101g | 34% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 3717mg | 155% |
| Potassium | 584mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 91g | 182% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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