P.F.Chang’s Mongolian Beef Copycat Recipe

This P.F. Chang’s Mongolian Beef Copycat Recipe tastes as good as the real thing, is much healthier, and is far less expensive than dining in the restaurant!

P.F. Chang's Mongolian Beef Copycat Recipe

This P.F. Chang’s Mongolian beef copycat recipe tastes almost identical to the original. If you love the Chang’s version, you must try this recipe!

Since flank steak is a bit of a headache to slice, you can save tons of time having your butcher do it for you. (If you are in Birmingham, James at the Caldwell Mill Publix does it just right:-) I get sliced flank steak not only for the Mongolian beef but also for these Korean Barbecue Flank Steak Kabobs. You’ll love flank steak when you make it Asian style!

Just a few tips for this recipe:

  1. Use a large skillet or wok so that the meat won’t be crowded in the pan (if crowded it won’t fry properly). (I recently bought Stainless 14-Inch Stir-Fry Pan and love it.) It has dropped from $100 to $32.69; this is a killer deal!!!
  2. Bring the steak to room temp at least half an hour before frying. Too-cold meat will make the hot oil drop in temp and take longer to fry (thus absorbing more oil).
  3. If you have it, use sesame oil for added flavor. I use sesame oil instead of regular oil to brown the ginger & garlic.
  4. Don’t be tempted to leave out the fresh ginger; it is crucial for the outstanding flavor.
  5. A gallon or large ziploc will help coat the meat slices with cornstarch. Just throw the meat and cornstarch together in the bag and shake until meat is well coated.

I make this along with Better Than Chang’s Lo Mein, and my family loves it. I also serve this with Gyo dumplings from Trader Joe’s freezer case. It is just like eating at Changs!!!!

I’d love to hear back from you if you try any of these recipes!  I am so grateful that you stopped by my site. As always, be blessed, and stay savvy!!!

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P.F.Chang's Mongolian Beef (Copycat Recipe)

This Mongolian beef tastes surprisingly like that served at P.F. Chang's and is a wonderful way to enjoy flank steak.

15 min

15 min

30 min

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Ingredients

  • 2 teaspoons vegetable oil (sesame oil is great if you have it on hand)
  • 1/2-1 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak, sliced very thinly (get your butcher to do this to save time)
  • 1/4 cup cornstarch
  • 2 green onions, sliced very thinly (I only use white part)

Instructions

  • Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan on low heat.
  • Briefly saute ginger & garlic; quickly add the soy sauce and water (so garlic won't scorch).
  • Add brown sugar; stir til it dissolves. Raise heat and boil until sauce thickens.
  • Remove sauce from heat; set aside.
  • Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef (I do this in a gallon ziploc bag).
  • Let the beef sit for about 10 minutes so that the cornstarch sticks.
  • As the beef sits, heat up one cup of oil in a wok or large skillet.
  • Heat the oil over medium-high heat until hot but not smoking.
  • Add beef to oil and fry until cooked through and brown at the edges.
  • Remove meat from skillet with slotted spoon; pour oil from skillet.
  • Put the skillet back over the heat, add meat, sauce, and green onions.
  • Cook until heated through and onions are tender.
  • Serve over white or brown rice with extra sauce if desired.
Cuisine: Asian |
7.6.4
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