P.F. Chang's Mongolian Beef Copycat
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
536 kcal
-
Course
Main Course, Dinner
-
Cuisine
Asian
P.F. Chang's Mongolian Beef Copycat
Description
This recipe begins by preparing a sauce from soy sauce, water, brown sugar, minced ginger, and garlic simmered to thickened consistency. Flank steak is sliced thinly on a diagonal for wider pieces, dusted lightly with cornstarch, and set aside to adhere.
The steak is then sautéed briefly in hot vegetable oil until just beginning to brown on the edges. The combination of cornstarch and quick cooking results in tender, slightly crispy pieces that readily absorb the sauce. The sauce is then added back to coat the meat, and sliced green onions are stirred in for aroma and flavor contrast.
The dish is a balance of sweet and savory, with a tender beef texture and a glossy sauce that clings well. It pairs well with steamed rice and steamed vegetables for a satisfying meal.
The recipe notes recommend freezing the dish in its sauce for convenience and suggest reheating gently to avoid toughening the meat. Adding red pepper flakes can provide additional heat if desired.
Ingredients
- 4 teaspoons vegetable oil
- 2 teaspoons ginger minced
- 2 tablespoons garlic minced
- 1 cup soy sauce
- 1 cup water
- 1 cup brown sugar packed
- 1 cup vegetable oil for frying *see notes above
- 2 pounds flank steak
- ½ cup cornstarch
- 3 large green onions
Instructions
- Make the sauce by heating 4 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan.
- Quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
- Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts.
- Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef.
- Let the beef sit about 10 minutes so the cornstarch sticks.
- As the beef sits, heat up 1 cup oil in a wok (or skillet). Heat the oil over medium heat until it's hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
- After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet.
- Put the pan back over the heat, add the meat back into it and stir-fry for 1 more minute. Add the sauce to the pan and stir the meat around in the sauce until it is fully coated.
- Remove the beef from the sauce with a slotted spoon or tongs onto a plate for serving and sprinkle on some sliced green onions. You can discard the sauce (this is what P.F. Chang's does) or save the extra sauce and serve it over rice with the beef.
Notes
- Freeze Mongolian Beef in the sauce for convenient storage; thaw completely in the refrigerator before reheating.
- Reheat gently on the stove until warmed through, avoiding boiling to keep the beef tender.
- Optional: add a pinch of red pepper flakes to the sauce for mild heat.
- This recipe is adapted from Top Secret Recipes, aiming to replicate takeout flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 68mg | 23% |
| Sodium | 1983mg | 83% |
| Potassium | 534mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1198IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
