Six Sisters' Stuff: P.F. Chang's Mongolian Beef Copycat Recipe

By PBogho57

Ingredients

• P.F. Chang's Mongolian Beef Copycat Recipe:
• (Recipe adapted from Food.com)
• 2 teaspoons vegetable oil
• 1/2 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
• 1/4 cup cornstarch
• 2 large green onions, chopped

Details

Servings 1
Adapted from sixsistersstuff.com

Preparation

Step 1

I could eat Chinese food everyday and still enjoy it. I just can't get enough! The addiction only worsens when I'm pregnant. I decided to try and make my own Asian inspired meal and home and it was FABULOUS!

Directions:

Heat 2 tsp. of vegetable oil in a medium saucepan over medium/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 increase the heat to 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 until brown. 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. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Oh, I think the kids and I will be trying this out this weekend! I remember this place in college that we used to get Mongolian Beef almost weekly, sometimes more than that! Probably where we gained our freshman 15! :)

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We made this last night, it was delish! Some notes: The sauce didn't thicken, so we added a few tablespoons of cornstarch. Also, we cooked the beef 'till it was kind of crispy. Yum!!

the real recipe has corn starch and a 1/2 teaspoon of sesame oil. . . try it next time! it makes it much more like the real thing

Thanks. This will improve the flavor a bit. It's a bit greasy. I also suggest reducing the amount of oil to fry in to just enough to stir fry the beef, using peanut oil. Same great taste, not as much fat.

Awesome!! I will make this again and again! ITs fabulous. I will try the suggestion of adding cornstarch and sesame oil too. Thanks!

I've been making this recipe from food.com for a long time but I like to add thinly sliced onions along with the green onion. Also my fiance prefers his Mongolian Beef over puffed rice noodles which makes for a great alternative to steamed rice. Plus it gives it a little crunch!

This was very flavorful, but the sauce was too thin... I also didn't get the crispy coating on the beef strips to stay on them. They came off on the sauce (I did wait 10 minutes before I fried)... I used London broil, but they were not as tender as I hoped (tried to save a few bucks :-))... but even with the bad parts, I still love it. Next time I make it, I think I'll not coat the beef strips with cornstarch at all... and I'll definately thicken the sauce with cornstarch. I'll use a more tender beef like skirt steak or top sirloin.

Thank so much for sharing this recipe. I made it with an organic boneless sirloin which was super tender and infused the sauce nicely! There was a perfect salty sweet flavor blend!

for those that attempt this recipe and don't get a crispy beef...you need to turn the heat up a bit in your pot and cook a smaller amount of beef at a time. You may have to do a few batches. Also, if you use a cheaper cut of beef, pound it down a bit or use a natural tenderizer...or cook the beef and sauce then put in the crock pot for a few hours to make the meat tender. You can def use a less expensive beef, but just need to change your method a bit to make it equally as tender for ya! :)

Having worked at PF Chang's, I can tell you they use potato flour to coat their meats before frying, not cornstarch - that might be why some of you are not getting the crispyness. It can be hard to find, but Bob's Red Mill makes it.

Yum yum! Can't wait to make it...

Made this tonight and hubby LOVED it! Will definitely make it again! Anyone have any ideas on how to make this a little "lighter"? I would love to try a healthier version! :)

I made this tonight. But I didnt add Ginger and the green onions. I steamed broccoli and mixed it in. served on top of brown rice. My kids loved it. my son text his friend and said he missed the best dinner ever.

Ok, after the third try on this recipe, I finally got this dish perfect. This is what I did different: I used thin sirloin steak instead, (because flank steak is too expensive here) and marinated it for 3 hours in the sauce. I used potato starch instead of cornstarch - it is what a lot of high end restaurants use and in asian cuisine. I found it at an asian market. I added about 1 tbl sesame oil. At the end, I needed a little more sauce so i added 1/4 cup water and 1/4 cup chicken broth. It was too thin and too salty, so I added about a tablespoon of cornstarch, 2 tbl butter and a squeeze of lemon.

I made this over the weekend and it was delicious! I added bamboo shoots, water chestnuts, straw mushrooms, and sprouts. Thanks for the recipe!

I tried this in the crock pot! I just didn't add all the oil (instead, 1 tsp sesame seed oil) and didn't add the cornstarch until the meat was done and then took the meat out, added in the cornstarch to thicken the sauce up, and added the meat back in. It was soooooo yummy!! thank you!

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