PF Chang's Mongolian Beef Copycat
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
5 servings
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Calories
327 kcal
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Course
Main Course
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Cuisine
Asian
PF Chang's Mongolian Beef Copycat
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PF Chang's Mongolian Beef copycat recipe is the easiest way to have a delicious restaurant-style dinner at home in just about 30 minutes.
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Ingredients
- 1 pound flank steak thinly sliced across the grain
- 1/4 cup cornstarch
- 1 cup vegetable oil
- 2 green onions thinly sliced on diagonal into 1 inch pieces
Sauce:
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 tablespoon minced garlic
- 1 tablespoon fresh ginger minced
- 2 teaspoons sesame oil or vegetable oil
Optional:
- 1 teaspoon sesame seeds
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Instructions
Prepare the Beef:
- Add the sliced flank steak to a large bowl and mix with the cornstarch until the cornstarch is evenly distributed.
- Heat 1 cup of vegetable oil in a large saucepan. Once hot, add the beef and fry until browned and cooked through, about 1-2 minutes. Stir the meat around a little so that it cooks evenly. Transfer the beef to a paper towel-lined plate and discard the oil from the skillet.
Make the Sauce:
- In a medium saucepan over low/medium heat, add the oil, followed by the garlic and ginger. Cook and stir for 30 seconds, then whisk in the brown sugar, soy sauce, and water. Cook until slightly thickened, about 5-10 minutes. Set aside.
Add Beef:
- Add beef back to the skillet with the sauce mixture and cook over medium heat until the sauce thickens, about 2-3 minutes. Stir in green onions.
- Garnish with sesame seeds (optional). Serve immediately over rice.
Notes
- The most crucial step is getting the correct high-quality cut of beef. I highly recommend organic meat because it has fewer additives. I use flank steak for this recipe because it is long and thin, with a prominent grain, which makes it easier to cut. The next step in getting tender beef is slicing it against the grain.
- The beef has to be cut into thin slices, about ¼ inch thick, against the grain, for tender pieces. Then, I toss it with baking soda or cornstarch in a freezer bag before frying it over high heat. The baking soda raises the pH of the meat to make it more tender. Finally, cooking it quickly and not overcrowding it will keep the meat tender.
- I like to put the steak into the freezer for 15 to 20 minutes before, making it easier to slice.
- Do not try to substitute flour for cornstarch. Flour does not have the pH needed to tenderize the meat.
- Serve the beef immediately after mixing it in the sauce so it doesn't get soggy.
- Add the green onions and sesame seeds at the end so they are crispy.
- Use fresh ginger and garlic for the best flavor.
- The sauce can also be made ahead of time and stored.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
29g
(10%)
Protein
22g
(44%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
1353mg
(56%)
Potassium
401mg
(11%)
Fiber
0g
(0%)
Sugar
21g
(42%)
Vitamin A
50IU
(1%)
Vitamin C
0.9mg
(1%)
Calcium
49mg
(5%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 1353mg | 56% |
| Potassium | 401mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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