PF Chang's Mongolian Beef Copycat
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
This Mongolian Beef copycat recipe focuses on using thin slices of flank steak cut across the grain for tenderness. The beef is coated evenly with cornstarch to create a light crust when fried in hot vegetable oil. Cooking the beef briskly for 1-2 minutes on high heat prevents toughness, while discarding the oil maintains flavor clarity. The sauce combines soy sauce and dark brown sugar with aromatic minced garlic and fresh ginger, thickened slightly by simmering to a glaze-like consistency with the addition of water and a bit of oil.
After frying, the beef is reheated with the sauce to thicken it further, then mixed with sliced green onions for freshness and a mild crunch. Sesame seeds can be sprinkled on top for extra texture. The dish is intended to serve immediately over rice, ensuring the beef remains crispy and tender rather than soggy from sitting in sauce too long.
Tips include using organic flank steak for quality, freezing briefly before slicing for easier thin cuts, and avoiding flour since cornstarch raises meat pH to tenderize. The recipe advises quick, batch cooking to maintain beef tenderness and suggests making the sauce ahead of time to streamline cooking.
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 garlic minced
- 1 tablespoon ginger minced, fresh
- 2 teaspoons sesame oil or vegetable oil
Optional:
- 1 teaspoon sesame seeds
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
- Choose a high-quality flank steak and slice thinly against the grain for bite-sized, tender pieces.
- Chill the steak in the freezer for 15-20 minutes before slicing to achieve uniform thin cuts.
- Use cornstarch rather than flour to coat beef, as it tenderizes by raising meat pH.
- Cook beef quickly in batches over high heat without overcrowding to keep it tender and crisp.
- Discard the frying oil after cooking beef to avoid greasy flavors in the sauce.
- Use fresh garlic and ginger for the best flavor in the sauce.
- Add green onions and sesame seeds at the end for texture contrast and freshness.
- Serve immediately after adding sauce to keep the beef from becoming soggy.
- The sauce can be prepared ahead and stored to save time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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