P. F. Chang's Mongolian Beef
This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's and modified it again until I thought I had it right.
This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's and modified it again until I thought I had it right.
- Carbohydrate 142.396611159008 g
- Cholesterol 79.37866475 mg
- Fat 21.7257914648921 g
- Fiber 15.3164500378157 g
- Protein 73.7413185299981 g
- Saturated Fat 7.27702470216038 g
- Serving Size 1 1 serving(s) (1394g)
- Sodium 210.366740078201 mg
- Sugar 127.080161121192 g
- Trans Fat 3.23771625849093 g
- Calories 1001 calories
Step-by-step
- Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
- Remove it from the heat.
- Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
- 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 (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
- Heat the oil over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later.
- Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
- Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- Add the sauce, cook for one minute while stirring, then add all the green onions.
- Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
- Leave the excess sauce behind in the pan.
My Go-To Weeknight Dinner: P.F. Chang's Mongolian Beef (Copycat Recipe!)
As a busy working mom, finding quick, delicious, and satisfying weeknight dinners is my constant quest. I'm always on the lookout for recipes that don't require a culinary degree or hours in the kitchen, yet deliver amazing flavor. This copycat P.F. Chang's Mongolian Beef recipe is a recent triumph! I discovered it some time ago and have since perfected it to suit my family's tastes. It's become a regular in our rotation and a definite crowd-pleaser.
The best part? It’s surprisingly simple to make! The rich, savory sauce is the star of the show, and the quick sear of the beef ensures tender, flavorful bites. Don’t let the ingredients list intimidate you; this recipe is surprisingly easy to put together, even on a busy weeknight. Plus, the cleanup is minimal—a major win in my book!
This dish is versatile too. I've served it with simple steamed rice, stir-fried vegetables, or even alongside some fluffy mashed potatoes for a comforting twist. The leftovers are equally fantastic, making it perfect for meal prepping. The flavors seem to meld and deepen overnight, making the next-day lunch or dinner even more enjoyable.
Why this recipe works:
- Speed: This is a fast recipe – perfect for busy weeknights.
- Flavor: The sauce is incredibly rich and savory, with a perfect balance of sweet and salty.
- Simplicity: Minimal ingredients and straightforward instructions make this accessible to all skill levels.
- Versatility: Serve it with various sides to change things up.
- Leftovers: Even better the next day!
This recipe has truly become a family favorite. My kids, who are notoriously picky eaters, gobble this up every time. It’s also a great dish to impress guests; it looks and tastes fancy but is surprisingly easy to prepare.
So, ditch the takeout menus and try this recipe! You'll be amazed at how quickly and easily you can create a restaurant-quality meal at home. It's become a staple in my kitchen, and I'm confident it will become a staple in yours too. The compliments you receive will be worth the effort, and you'll enjoy the satisfaction of creating a delicious, satisfying, and impressive meal for your loved ones, all while managing your busy life.
Beyond the weeknight convenience, this dish is a great one to have up your sleeve for entertaining. Imagine the compliments you'll receive as your friends and family savor each bite of this flavorful creation! The ease of preparation allows you to focus on enjoying your guests rather than being stuck in the kitchen.
Let me know in the comments how it turned out! I love hearing your feedback and any modifications you make to personalize the recipe. Happy cooking!
