Y’hello, Beasties! Today, I am going to show you how to make the delicious Mongolian Beef from P.F. Chang’s, or at least an inspired version of that amazing dish. Before I do, let me tell you why I absolutely adore P.F. Chang’s Mongolian Beef Recipe! This copycat version of their famous dish is simply divine.
First of all, the flavors are out of this world. The combination of tender beef, savory sauce, and a hint of sweetness creates a mouthwatering experience that will leave you craving for more. It’s like a party in your mouth!
Not only does this recipe taste amazing, but it also captures the essence of P.F. Chang’s signature dish. It’s the perfect way to enjoy restaurant-quality Mongolian Beef right at home.
What I love about this copycat recipe is that it allows you to recreate the magic of P.F. Chang’s in your own kitchen. You can impress your family and friends with this delicious dish without having to leave the comfort of your home.
So if you’re looking for the best P.F. Chang’s Mongolian Beef Recipe, look no further! This copycat version will satisfy all your cravings and make you feel like a culinary superstar. Trust me, once you try it, you’ll be hooked!
YOU WILL NEED
Sesame oil (I use coconut oil instead and you can also substitute with olive oil), salt, a large non-stick pan, and mixing bowls.
INGREDIENTS
For 4 servings:
- 1 lb of flank or steak beef
- 1/3 Cup cornstarch
- 1/3 Cup ginger powder
- 1 Tbsp garlic powder
- 1/3 Cup light soy sauce
- 1 Cup brown sugar
- 1 Cup water
- 2 Tbsp coconut oil (sesame or olive oil are fine)
- 1 bunch green onions
- Vegetable oil for frying
INSTRUCTIONS
Get the meat ready
- Cut the steak in stripes if it is not already in that state. I like to cut them diagonally to give the stripes a fancier appearance. But it is totally up to you.
- In a bowl, combine the meat, cornstarch, and some salt. The drier the meat, the better.
Set aside.
Make what we will call, Mix 1
- Cut the white part of the green onions and dice it.
- In a bowl, combine these green onions with the garlic and ginger. You can add some salt here too, as well as some other spices of your choice, including cayenne pepper.
- Set aside.
Cut the green part of the green onions and set apart. You can be fancy with them as well by cutting them diagonally. It is up to you.
Make what we will call, Mix 2
- In a bowl, combine water, light sauce sauce, and sugar.
Whisk until the sugar has dissolved.
Fry the meat
- In a pan, add the vegetable oil and let it heat. Be careful not to let the oil get too hot either. This is also where you need to apply extra caution and some protection to your person because as the meat fries, the process will spit out some hot oil.
- Fry the meat. Let it cook until it becomes brown. Depending on the size of your pan, you might want to do this part in batches.
- Flip the meat so the other side will cook, too.
- Remove the meat once cooked on both sides and set it aside for a moment.
Discard the oil and clean the pan, or use a different one.
Make the sauce
- In a pan at medium heat, put in the coconut oil. Coconut oil heats up very fast. So, do not let it too long on the heat.
- Add in Mix 1, and sauté. Because this mixture has a lot of powder in it, it will come to suck the oil in fast. Just keep mixing until you have a paste.
- Add in Mix 2, and continue mixing.
- Let this mixture cook to ebullition.
- Add the meat in the pan. Slightly reduce the heat as you continue to mix. Also, keep in mind that this is where you decide how you want your sauce. Cooking it further would make the sauce thicken more. Also, the reason why we are reducing the heat in this step as we continue to mix everything in the pan is so that the sauce gets to penetrate the meat without running out or thickening too much. We also want to avoid the sauce turning bitter with too strong of a heat.
- Add the green onions to the mix and combine.
Serve over white or brown rice, or by itself. You can top it with some sesame seeds or not. Bon appetit!
NUTRITION FACTS
Per serving: 520 calories; Carbs 72g; Protein 27g; Fats 20g.
A FEW THINGS TO KEEP IN MIND
Light soy sauce is not the same as low sodium soy sauce. The former, though still salty, has less soy savor and has a sweeter flavor, while the latter is all-purpose soy sauce with slightly less sodium.
Also, Mongolian Beef is popularly served on white rice, but really, you can enjoy it with brown rice, too, or fried rice. You can even enjoy it on its own as well. And if you’re looking for something savory but with less carbs, you can opt for zucchini pasta or cabbage rice, for instance, to enjoy with your Mongolian Beef.
Last but not least, instead of ginger and garlic powders, you can totally use the fresh counterparts. Just keep in mind that you will have to peel each and cut them is very little pieces. The quantities will be different than using the powders, and they will cook slightly differently too, which will also affect the taste and texture of the sauce slightly. But hey, depending on how sensitive your taste buds are, you might not even taste the difference!
You can see how I make this delicious copycat P.F. Chang’s Mongolian Beef Recipe in this video. Try this recipe, and let me know how it went for you!
Can i come over and you cook it for me
Absolutely! 😻❤️